The grapes are harvested by hand in October and are destemmedand crushed. The crushed grapes undergofermentation/maceration for 14/16 days at atemperature of 26/28° C; then the wine is drawn fromthe marc. Alcoholic and malolactic fermentation isconcluded inside steel vats. After remaining in contact withthe grape skins for a couple of months, the wine is cleared,cold-stabilized and bottled. After bottling it is allowed toage a couple of months.
Colour: ruby with deep violet shades.
Bouquet: intense, slightly herbaceous reminding redberried fruits.
Taste: a little herbaceous, with body, round, harmonious,velvety.