Cuvée Alegre

Description

Winemaking techniques

The must is cold macerated on the skins for 8 to 12 hours to preserve the fresh fruit aromas. The juice is then fermented in three equal parts: a third in egg-shaped concrete vats, a third in new 600-litre French oak barrels, and the remainder in stainless steel vats. The lees are regularly pumped over during four months of maturation. The three wines are then blended and matured for two months so that the different aromatic components intermingle, to

create beautiful intensity and a well-balanced wine.

Tasting notes

Straw yellow appearance with pearly touches. Intense and bright.

Intense, fresh and complex nose. Ripe white fruit, freshly chopped herbs and delicate dried flower aromas.

On the palate the wine is well structured, rich, full and well balanced with the notes from the nose returning in lingering form, providing aromatic complexity.