Sight: Deep purple color with violet hues.
Nose: Great bouquet of floral notes. Notes such as pepper, green leaves, red fruits, green herbs, spicy notes. Notes of vegetables.
Mouth: Smooth, fresh opening on palate. Well-developed notes of ripe fruits combined with medium-intense acidity. Strong body structure, strong tannin structure, long finish supported by notes of ripe fruits, silky tannins and leafy notes.
Vat: Concrete and stainless steel tanks.
Alcoholic fermentation: Classic fermentation with 3 Classic fermentation with three pump-overs per day.Wild yeast during the whole winemaking process. Temperatures between 25 – 27 C°
Maceration: Cold marceration during 4 days on 9C° .Post-fermented maceration for 5-10 days.
Winery aging: 12 months
Bottle aging: 6 months
Total acidity: 5.43 g/l
Volatile acidity: 0.6 g/l
Reducing sugar: 2.32 g/l
Extract: 31.45 g/l
Free sulfur dioxide: 18 mg/l
Total sulfur dioxide: 120 mg/l
Service temperature: 64°F
Pairings: Beef and pasta.
Home aging: 3 years
Name: Durigutti, Pablo Orlando
Education: Winemaker graduated from Don Bosco Faculty
Studies abroad: Italy