Production: Malbec, Petit Verdot and Cabernet Franc co-fermented with selected yeast in steel tanks 3-4 days at 8-10° Celsius for cold maceration.
Maceration: 45 days.
Pressing: Soft hydraulics press (basket/cage).
Fermentation: Malolactic on barrels.
Ageing: 24 months in French oak barrels, first use.Tasting notes: Colosso exhibits a deep, intense red colour with purple shades, and exudes a sweet perfumed aroma with cassis, liquorice, and black fruits. Flavours are of plums, red berries, violets, and chocolate. Round and sweet tannins coat the palate; a complex, robust, and elegant structure characterizes the long finish