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Malolactic fermentation in new French barrique
The grapes were hand-harvested and destemmed into stainless steel tanks (around 4% were left as whole cluster) for 2-3 weeks of fermentation
Completely dry
2% Viognier
maceration 12 days Elevage: 50 hL old oak cask/2 years
Casillero Del Diablo Red Blnd 750ml Macabeo Malolactic fermentation in new FrenchThe color is an intense, deep purple. Focused aromas of ripe black fruit, plum, and black cherry are apparent upfront, followed by dark chocolate notes. The palate has a velvety smooth and balanced texture, highlighting mild tannins with hints of toast and spice, and is followed by a long, satisfying finish.
