TASTING NOTES: Color Ruby red. Aroma Cherries and jam along with light notes of violets and anisette. Flavor Soft and elegant, tannins of much finesse sustained by a pleasurable freshness and crispness. TECHNICAL NOTES: The grapes were fermented in temperature-controlled stainless-steel tanks. The phase of skin contact, conducted at temperatures held to a maximum of 79° Fahrenheit (26° centigrade), lasted from eight to ten days. The malolactic fermentation was completed by the beginning of winter. A period of further aging then followed, first in stainless steel for approximately eight months and in bottle for an additional four months.