KMW: 21°; Yield per hectare: 38 hl
Fermentation: Stainless steel tanks at a controlled temperature of ca. 28-30° C, maceration time of 14 days followed by malolactic fermentation; Ageing: 15 months in barrique (50% new)
“A dark ruby red wine with a fruity nose complemented by smoky oak flavours. The palate is fruity, spicy and full of finesse. The full body and the well-integrated ripe tannins lead to a powerful and expressive wine with excellent ageing potential.”
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