Production Technique: The fermentation takes in steel tanks. The length of maceration depend on the ripeness of the grapes. Completed the malolactic fermentation, the wine is aged in barrell for 8 months.
Bottling: Without any kind of clarification, cooling and filtration.
Tasting notes: Ruby red with violet reflections, tending to garnet with aging; pleasing to the nose with intense aroma of red fruit: cherry and plum in the mouth soft rich and dense tannins with good evidence, elegant wine.