100% Pinot Noir
macerated on the skins for about 48-60 hours, previous to being inoculated with select yeast strains for alcoholic fermentation. Fermentation is at a controlled temperature between 22 and 24 degrees Celsius (71.6-75.2 Fahrenheit)
Light ruby red in color, with a bouquet of cherries, marasca and spice. On the palate, elegant fruit, well integrated with spicy notes from the wood, and sweet toasted nuances. Good persistence, medium body, distinct elegance and finesse.