Gaudium Red wine

VINIFICATION: Slow alcoholic fermentation from io to 12 days with whole grain in small stainless steel tanks with indigenous yeast, maximum fermentation temperature of 28 ° C. Prolonged maceration up to 30 days. Malo-lactic fermentation in new split French oak barrels, medium toasted with batonage 2 times \/ week achieving full fruit-oak harmony. After 3 months, the wines are racked into the barrel to rest for 15 months.

TOTAL STAY IN BARREL: 18 to 20 months in new split French oak barrels.

TUNED IN BOTTLE: 2 years minimum before the launch date.

Dark layer. Complex nose that combines with a symphony the uniqueness of its 6 small plots to reveal the richness of balsamic touches, black cherry and delicious toasted notes. Its artisanal vinification results in polished tannins where intense flavors of wild fruit, coffee and dark chocolate are integrated. The whole slides in the mouth with a firm step, throwing the tasty elegance of a great wine.