Method of production: Fermentation takes place in contact with the grape skins at a controlled temperature in stainless steel tanks
Aging: The wine is aged in 50 Hl oak barrels for 8 months, then in bottles for at least 3 months
Organoleptic properties: Intense ruby red color with a tendency to garnet red after aging. An intense but delicate vinous scent, with hints of plum and cherry that are complemented by ripe fruit and a touch of spice reminiscent of licorice. The flavor is dry with a remarkably full body, which becomes refined over time
Alcohol content: 15 %
Preservation: The wine is placed on the market two years after the harvest. It has a long shelf life and over time it improves its inimitable features. Store in a cool, dark place, preferably with the bottle lying down
Paired with: Red meat (roast, boiled meat, game) cold cuts and aged cheeses
Served: Serve at a temperature between 17-18 C°
I hope all is well with you and your family. We have many happy memories of our vacation in your area last year, and especially of our visit to your vineyard. Unfortunately the cases of Violanda that we were able to bring back to the US with us have been consumed (very happily!). Can you tell us where we might find your product in the US??
Thank you. We look forward to your reply.
Jim & Gloria Cabernoch(and Beau, our white Bischon)