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.
On the nose, light vanilla, intense underbrush, and violets. A robust, well-bodied wine packed with structure and capable of withstanding the test of time. This wine has a soft and lingering taste, which is full and velvety. Ideal wine for transitioning into cooler, autumn weather. Try with roasted chicken dinners.