Manual selection of the grapes, berry by berry. Fermentation at 79oF, 60% in steel tanks, 20% in oak vats and 20% in concrete tanks. 10 to 13 day maceration with 2 pump – overs per day. 16 months aging in French and American oak barrels.
Intense red color. Red fruit aroma, cassis and notes of clove and vanilla. Balanced acidity in mouth, medium body and soft tannins. Long finish, reminding of the clove and vanilla aromas. EB 06/13/18
|Las Violetas, Canelones.
calcareous vertisol soil.
|51 HL/Ha.||Hand picked, between and March 2016 nd th March 3 at optimal maturity|
|on September , 2017||Decant and serve at 60 °F||25.644 Bottles|
|2317||14,6 % Vol||3,2 g/l de H2SO4|
|3,51||0,4 g de H2SO4/L||2,9 g/L|