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Yield per Vine Hectare: Harvested by hand during the end of August. The average is 120 hectolitres per hectare, althought it varies depending on the climate conditions of every year. Hectares of production: 10 hectares Vinification: The wine is vinified off the skins and fermentation is completed in stainless steel tanks at controlled temperatures. Analytical data: 12% alc./vol. Ageing: no Colour: ruby red Nose: dry, full-bodies, balanced tannins Taste: Plum jam, roasted root vegetable and barnyard mud aromas follow through on a brisk entry to a dryish light-to-medium body with tomato and onion skin notes. Finishes with a quick, cherry water and wet cedar plank fade. Serving suggestions: ideal with cut meats, ripe cheese and creative first courses. Notes:
Este Beverage Tasting Institute (BTI) – www.tastings.com WINNER
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