The grapes that make this wine are harvested both by hand and mechanically. They are destemmed, softly crushed, then fermented for 10 days at 25-26°C. During this process, the skins are left in contact with the liquid for 8 days. The winethen undergoes malolactic fermentation during a brief fining period in stainless steel tanks.
Glossy ruby red.
Typical vinous scents and intense hints of blackberry and cherry and a good bouquet with a hint of spice.
Very fresh wine, harmonic and acidic with flavours of blackcurrant and berry.