Cherry, black cherry, ripe red-berry, fruit.
Duck dishes, roast meats, braised meats and game and for the classic pairing with cheese.
Harvest: Second week of September: careful selection of the crop, the bunches are laid, one layer high, on shelving.
Drying: House’s drying facility for approximately 120 days. Physical and biological processes which concentrate and modify the berries.
Vinification: Grapes are destemmed and pressed in January. The must is fermented in stainless steel tanks after an inoculation of selected yeasts. (20-24 days).
Aging: In 60 gallon and 150 gallon oak barrels (18 months). A final 6 months of aging in larger casks and 12 months in bottle before commercial release.