Technical information

Red wine vinification with maceration on the skins for 5 - 6 days at a temperature of 23 - 25 °C. After de-vatting, the new wine is racked into stainless steel tanks where the malolactic fermentationand maturation take place until the time of bottling.

Tasting notes

It has a color that varies between garnet red and pale ruby, a pleasant, fruity fragrance with light hints of violets and a mellow flavor, with an attractive finish reminiscent of bitter almonds andcherries