Fermentation is carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (86-88°F) with frequent pumping over of the must. Maceration for several days following to optimize phenolic extraction and help start malolactic fermentation.
Aged at least 2 years in large Slovanian and French oak casks, then bottled aged for an additional year.
Clean, full and intense nose, with typical traces of withered flowers, dry leaves and underbrush. Robust and well-bodied, with acidity and firm tannins that give a sense of freshness that prolongs the finish. Ideal with rich red meats, varying according to the wine and vintage, and medium and mature cheeses. Also lovely as an after-dinner wine.