PRODUCTION: Guyot cultivation system. Fruit thinning during pruning. A little before the harvest we do green harvest in order to improve quality. Manual harvest
VINIFICATION METHOD: soft pressing of the intact selected grapes.
Fermentation made in steel tanks and maceration of 5/8 days. Then follows the malo-lactic fermentation
AGING: 4 mounths in steel tanks and at least 2 mounths in bottle
TASTING NOTES: Ruby bright red wine with violet hues. It is vinous and fruity (red fruits, red flowers and berries), with a dry and velvety flavour and typical hints of almonds.