The vinification involves the traditional maceration of the skins with racking after 3/4 of the alcoholic fermentation. To accentuate the fresh and fruity aromas, the
fermentation temperature does not exceed 22-24 ° C.
The alcoholic fermentation is followed by the malolactic fermentation in order to bring further softness and drinkability.
Ruby red color, with an immediate aroma that leads to the grape of origin and the aromas of ripe red fruit, traditional of our territory.
On the palate it is soft and balanced, presenting at the same time structure and an extraordinary drinkability.