PRODUCTION The grape is left to raisin on the vine for about 20 days depending on the dehydration of the grapes. Short maceration prior to fermentation of de-stemmed grapes at temperature of 12-14°C to extract characteristic aromas. Fermentation for 20-25 days at controlled temperature of 24-26° follows. Then the wine is separated from the skins to start malolactic fermentation.Finally the wine ages for 6 months in barriques.
COLOUR Intense red
BOUQUET On the nose ripe red fruit, black cherry jam and a note of vanilla and chocolate.
TASTE On the palate it is full-bodied and round, dominated by velvety tannins.