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This wine was made with cold maceration of the skins before pressing. Only the first fraction of the pressing was used. After fermenting at 16Â°C for a 19 days, it was racked off, and after stabilising with the cold winter temperatures it was bottled. This young wine will maintain it’s fruit and aromas for the first two years after bottling, after which its freshness will diminish and its body and power will become more evident. Serve cold, preferably with light meals.
The vintage may be different than the picture. If vintage is a concern please reach out to us for more information.