TASTING NOTES Thanks to the RIPASSO technique, this wine has a particular structure and aromatic qualities, combined with an elegant and harmonious personality. A complex wine with pleasant raisined nuances and a lenght, lingering finish. TECHNICAL NOTES Hand harvest carried out during the second fortnight of September for the grapes which will be dried. Hand harvest during the second fortnight of October for the grapes that are to be vinified immediately. De-stemming and pressing of fresh grapes in October while the dried grapes undergo the same process during the first half of January. Fermentation in temperature controlled stainless steel tanks . Malolactic fermentation: in mid-April in oak. Ageing Elevation for 15 months in second-use oak barriques, blended together for 2 months and then bottle-aged for 7 months.