Mitolo Savitar is fermented on skins for 15 days at 28-32°C to soften the skins and release the juice. A slightly longer period on skins ensured a tighter overall structure. Only the best barrels are selected for the final Savitar blend. After pressing, the wine underwent partial barrel fermentation followed by natural malolactic fermentation before racking.
As always, Mitolo Savitar is the most brooding wine of the Mitolo lineup. A dark red with a vibrant purple hue, the aromatics are bright, elevated combinations of cassis, tobacco and spice-box yet with freshness and vitality. The palate is full bodied, meaty and complex well integrated oak and tannin provide elements of structure to the wine and it finishes with impressive length.
Mitolo Savitar will continue to drink well for 8- 10 years