Please allow up to 10 business days for custom engravings to be processed and then shipped. Once processed, you will receive tracking information. Engraving orders cannot be cancelled.
Following the harvest, the fruit undergoes a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 16°C in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in an increased color intensity and stability, softer astringency and tannins and more body and aromatics. After 48 hours, the temperature increases and alcoholic fermentation begins, lasting 12 -13 days and reaching temperatures of 27°- 28°C. After racking and malolactic fermentation, the wine is aged in small-medium size oak barrels (225L – 15HL) for six months.
Vivid ruby-red color with aromas of red berries, red currants, cherries and notes of eucalyptus. The palate is fresh with soft tannins, medium body, bright acidity and a long finish with slight menthol notes.
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
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