Starting in the vineyard, intense care is devoted to the plants. The grass is mowed and other unwanted plants which sprout up around the grapevines are weeded out. Ruined grape bunches are eliminated in August and during the September harvest. The grapes are picked by hand using “bigonce,” a type of traditional basket (top left). The picking is in September, early as Colorino ripens quickly and Shiraz has a delicate skin. Skins and stems are fermented in open vats for 15 days. The skins are pressed manually and the liquid transferred without pumps. Aged in small oak barels. Alcohol: 13.0%
Harvest: mid-September to end of September Fermentation on the skins and 30% stems for over 15 days.
The best tasting barrel iskept for 2/3 years to age and then bottled.Aroma’s: Good structure with a powerful nose, Red fruit, especially cherry, licorice, underbrush, leather, Taste: Medium-bodied, balanced and elegant, with good tannic structure is well integrated, good freshness and persistence. Ratings: NA Foodpairing: Entire meal, especially on pasta, cheese, meat, especially por