750 mL | Alcohol/Vol: 14,5%

Winemaking

Grapes are hand-picked and carefully sorted in the vineyard and prior to destemming and pressing. Fermentation with maceration for 10 to 15 days with indigenous yeasts. The malolactic fermentation is carried out between the following winter and spring.

Ageing

In stainless steel vats and then in medium/large-size oak barrels for at least 18 months. Bottle ageing for at least 12 months before release.

Organoleptic properties:

Bright ruby-red colored with a pale orange tinge. Delicate, intense and gentle aromas. Scents of wilted rose, sweet spices and small fruit. Dry, soft and nearly velvety on the palate, great finesse, balance and elegance.