The impact on the nose is good where fruity notes of ripe fruit such as blackberries and blueberries are well integrated with tertiary elements due to aging. Ripe fruits, precise tannins, pleasantly fresh finish.
Transference happens in aged French oak barrels in an underground cantina, where the exchange of humidity is achieved through floor openings under the barrels. The wines undergo natural malolactic fermentation before the winter and are then transferred into the oak aging barrels, leaving behind the heavy lees. While natural evaporation occurs, the barrels are topped up and the aging process is monitored diligently. The Bevilo blends from the different barrels are assembled according to our own specifications (without filtration) then aged two years in oak barriques or tonneaux and bottled on the premises.