After the pressing, the grape is macerated for 10 days with daily pumping over.The fermentation is made with selected yeasts at a temperature of 25°-28°C. Malolactic fermentation is made before winter.
Deep ruby red.
Strong and full taste thanks to the tannins and softened by fruit.
The fragrance is elegant and there’s a well balanced fusion between the fruit and the note of the bordeaux varietal.
Red meat, game and seasoned cheese.