Winemaking:

Low-temperature cold maceration process is used to fully retain the color and fruit aroma of the variety, the whole fermentation process is strictly controlled to ensure low-temperature fermentation, combined with different circulation methods. At the same time, all kinds of volatile aromas are greatly retained in the wine, and the maceration time is controlled at the end of fermentation, and the tannic polyphenols in the peel are fully extracted. Oak barrels are used during the aging phase to improve the tannins and enhance the aromatic depth.

Tasting Notes:

Light hawthorn red in colour, with elegant aromas of raspberry, plum and cherry, but also slightly chocolate and cedar, with a supple and calm palate, silky tannins, a well-balanced body and a light and pleasant finish.