Production
The Casablanca Valley is influenced by its proximity to the Pacific Ocean and its coastal breezes that moderate temperatures. The area ranges from soft rolling hills to higher hills toward the Coastal Mountain range in the east. Temperatures are much cooler here, allowing the grapes to ripen very slowly to produce rich flavoured wines. The grapes are mechanically harvested. After reception and destemming, they undergo a cool pre-fermentation maceration for 3 days at 8ºC. Alcoholic fermentation occurs naturally with both native and commercial yeasts. Temperatures are maintained at 22–24ºC with a program of gentle pump overs. Postfermentation maceration takes place over 2–3 days and malolactic fermentation occurs spontaneously in stainless steel tanks, barrels, and foudres, where the wine is then aged for 6 months (68% in French oak barrels, 11% in French oak foudres and 21% in stainless steel tanks).
Tasting notes
Aromatics of fresh ripe raspberries, a gentle cranberry grip alongside subtle dark spice notes from barrel aging. The palate shows a delicious ripe summer fruit character and is perfectly balanced by soft tannins and refreshing acidity.
Food match
The perfect partner for mushroom-parmesan risotto, seared tuna and hard cheese
