Durigutti Familia 6 / Case

”harvest starting the second week of april by hand in 17kg plastic boxes. Winemaking process 1- cold maceration during 9 days at 8ºc and half during 7 days at 5ºc. 2- alcohol fermentation: 70% in frech barrels and 30% in american barrels. 3- malolactic fermentation in firts use french oak barrels 4- aging during 24 month oak in french barrels. Tasting notes a very dark rich style with braised fig bittersweet cocoa coffee plum reduction and loam notes that are woven together as they rumble through the muscular finish.” – durigutti