About the wine
The harvest usually starts at the end of September. Grapes are selected and handpicked for optimum vinification and evolution: The grapes are destemmed and pressed. Fermentation takes place in stainless steel and lasts about 15/20 days. Temperature is controlled during the whole phase and remains between 20° and 24° C. Once the fermentation is finished, the wine is run off its skins, and goes into stainless steel tanks for a few months remaining on its lees until bottling.
Deep red in colour, with purple hints. On the nose intense notes of sweet cherries and ripe fruit are combined with a touch of bitter almonds. On the palate it is full bodied, quite intense with round tannins and persistent aftertaste.