- 750 ml
- RED WINE
Harvest season: second half of October. After the grapes are destemmed and crushed, the must is fermented in contact with the skins for 30/35 days, during which several pumping over are carried out daily to extract coloring substances and tannins. Then the wine is transferred in 700 liter French oak barrels, 15/20% new or used at most for three or four years, where its maturation is completed in at least 24 months. The wine is then bottle-aged for 15-18 months before being offered for sale.
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