In view of their staggered ripening times, resulting in the varieties being processed separately, it would be more correct to talk about ‘vinificationsí than ‘vinificationí. The operations follow a common thread however: heat-controlled fermentations in steel lasting 12-15 days, with breaking up of the cap and pumping over of the must. Drawing off follows rapid settling (2-3 days), and the wines are then transferred into barriques for the malolactic fermentation. Blending of the different wines only takes place after this important bio-chemical process, and varies depending on the vintage. A period of ageing of 16-18 months then precedes bottling.
Deep ruby red, with slight garnet undertones. Rich, variformed nose, with a succession of varietal aromas strengthened by touches of spices and vanilla. An opulent structure shows immediately on the mouth, with soft, sweet tannins that leave no doubts as to its long life and unquestionable class.