Vinification and Aging: Stemming and crushing, fermentation in stainless steel tanks at a controlled temperature of 28-30 ° C, maceration on the skins for 20-28 days
At least 12 months in oak barrels of 32 hl

Organoleptic properties: Intense ruby ​​red

The Winery: Possibility of aging: from 6 to 10 years depending on the vintage. Nose: aromas of violet, cherry and berry fruit blacks.