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Manual harvesting in 20kg crates, manual sorting, maceration at controlled temperature.
Maceration continues after fermentation at temperatures between 28 and 30°C. The wine is then placed in French oak barriques.
Malolactic fermentation takes place in barriques in spring. Bottling and aging in bottle for a year.
Deep ruby red color with typical garnet reflections.
Complex, broad bouquet with notes of violet and small red fruits, roasted coffee, and cocoa. Great fruit integrity. Elegant, full-bodied flavor, with intact and evident fruit, balanced with a pleasant minerality and a long, spicy finish.
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