• Harvested before most other grapes, at the end of August and beginning of September • Careful selection of grapes during harvest • After harvest, grapes sit in wooden boxes or on rush mats • Dried grapes are pressed in mid-December • Grapes are pressed and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts • Fermentation lasts approximately 50 days • Wine is then aged in French barrels for two or three years, then racked into Slavonian oak barrels for four more years • During this aging process, additional alcoholic fermentations take place The 2016 Alzero often presents a deep, rich ruby red color, hinting at its intensity and age-worthiness. The nose is complex and alluring, with layers of dark fruit such as blackcurrant, blackberry, and plum. There are also subtle notes of tobacco, leather, and earthy undertones. Over time, you might detect hints of vanilla, mocha, and a touch of spice, reflecting its aging in oak barrels. On the palate, the wine is full-bodied and robust with a rich, velvety texture. The flavors of dark berries are prominent, complemented by notes of black pepper, cocoa, and cedar. The tannins are firm but well-integrated, providing structure without overwhelming the palate. The acidity is balanced, contributing to the wine’s freshness and longevity. The finish is long and persistent, with lingering notes of dark fruit and a hint of mineral or earthy complexity. It leaves a lasting impression of elegance and refinement.