The wine is fermented in temperature controlled stainless steel tanks at 26-30°C. This is followed by maceration on the skins for another two weeks.
The wine is put into French oak barriques where malolactic fermentation takes place on for at least 12 months. At the end of this period, the wine is blended and put into 20 hl barrels for a further 15 months.
Bright ruby-red with slight garnet highlights
Slightly dried blackberries, with a pleasant hint of wild strawberries, and floral scents.
Good structure, elegant, well-balanced softness and acidity, pleasant and round, with intense yet soft tannins that are blended into the structure.