Bunches are picked and sorted by hand. They are then destemmed, slightly crushed and placed in a fermenting vat. These steps, combined with long vatting, gently extract the maximum amount of phenolic constituents – tannins, anthocyans and resveratrol – which give the wine its structure and colour and also have health-promoting properties. During the 12-15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony.
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