Fresh & Spicy

Rivarossa stands for the name of the cadastral parcel that resides on the property, this ruby-coloured red was first produced in 1968. Every single grape that goes into the Rivarossa is manually harvested destemmed and fermented separately. The soil of Rivarossa is predominately clay and each vintage produced has a unique fermentation and refinement period unique to the phenolic conditions of the grapes in each vintage. Notes of blackberry, licorice, tobacco, and black pepper compliment the velvety mouthfeel. Malolactic fermentation is the culprit for the incredible mouthfeel then ageing in oak barrels for 14 months that gives its nice toasty warmth on the finish.