Hand harvested, sorted, and destemmed, then the granules were poured into the tank. Cold settling and fermenting for 15 days in temperature controlling tanks of below 24-25°C. Then transferred to precede malolactic fermentation and aged in French new oak barrels for 22 months.
Color: Intense bright violet color.
Nose: Full of violets and blueberries aromas, plus the butter tint.
Palate: Silky and firm palate, recalling the satisfaction when a piece of chocolate is melted in your mouth.
Food Pairing: spicy Szechuan cuisine