Notes on Production
Harvest by hand during the night. De-stemmed, uncrushed berries are fermented in Allier oak vats at a controlled temperature. Maceration 6 months in oak barrel, 6 months in cement tanks.
Tasting Notes
Colour: Deep ruby red, impenetrable. Aroma: A fruity explosion of small red mature fruits with tertiary spicy and balsamic aromas such as bay and tobacco leaves, and salty aromas such as caper. Flavour: In the mouth the entrance speaks of a full body wine, concentrate with tiny, mature and silky tannins, exalted by a minerality and a very well present acidity. The closing is persistent,fruity and salty. These harmonic characteristics give to the Lamarossa a very high drinkability.