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JS 96-97 The musts with complicated fermentation potentials (high degrees, malic acid in low concentration) ended up keeping the technical teams under pressure until the end of the winemaking process. In addition, the quality of the wines produced has a character and a quite remarkable sweetness. From the first days of vinification, the vats perfumed the cellars with a generous and intense fragrance, letting the musts with a juicy and round characters. At the end of the maceration, our feelings were confirmed when the tastings revealed powerful and concentrated wines. The levels of acidity remained moderate despite their high levels. This acidity allowed the wines to keep a surprising freshness. On the aromatic level, the wines are expressive and precise, the palate is both powerful and silky.