WINEMAKER’S NOTES:
The grapes were picked at night and immediately transported to the winery. After de-stemming, the juice was left in contact with the skins for up to 12 hours to extract color and build texture. The grapes were then gently pressed and the juice moved to stainless steel tanks where fermentation took place at an average temperature of 57°F. The wine was matured for three months in vats with regular lees stirring before bottling.
A vibrant, crisp, and dry wine with an appealing soft rose color and violet hints. Its bouquet develops intense aromas of red fruit, aniseed and candied violet notes. The palate is smooth, round and well balanced with a lingering finish.
