(From 2010 Vintage) The fruit was destemmed and macerated for 24 hours before pressing to stainless steel for fermentation. The fermentation was cool and long and malolactic was inhibited to retain the bright, fresh fruit character. Alcohol is 13.2%. Finished pH is 3.24. Residual sugar is 1.7 g/L.
(From 2009 Vintage) “A spicy nose with notes of Mexican chocolate, blackberry and violets. The silky supple mouth explodes with sweet plums, tobacco and spiced black cherries leading to a long finish with firm tannins.” ~ Winemaker Luisa Ponzi