Grape harvest method: selection of grapes and picked in the first hours in the morning and transported immediately to the wine factory.
Vinification: vinification in small fermenters and skin maturation at a controlled temperature from 23° to 26° C, completion of the alcoholic and malolactic fermentation in stainless steel tanks.
Refinement: in oak barrels for about 12 months
Organoleptic characteristics and technical comments: good structured and modern wine that has:
Colour intense ruby red with a few bright red reflexes .
Bouquet vinous with a delicate current scent, moderately spicey.
Taste dry sapid and persistent, very pleasant in its armony.