Durigutti Familia

”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