The grapes undergo traditional red vinification and areallowed at a prolonged macerate at a temperature of26/28° C inside 30-hl barrels, so that the colouringsubstance and the tannins are extracted. The macerationperiod also corresponds with the malolactic fermentation.The wine is lightly filtered and is allowed to age severalmonths after bottling.
Colour: very intense ruby red with violet shades.
Bouquet: intense, typical with a slight scent of red berryfruits and spices.
Taste: rich, full-bodied, supple, with great intensity andstructure.