Short maceration prior to fermentation of de-stemmed grapes at temperature of 12-14°C to extract characteristic aromas. Fermentation of 15-20 days follows at controlled temperature of 24-26°C. Then the wine is separated from the skins to start malolactic fermentation. Finally the wine ages for 6 months in large vessels
Intense red
On the nose ripe red fruit, spices and a balsamic note
On the palate it is full-bodied and dominated by mature tannins. Great intensity and persistence
