Vinification: after randomly sampling the grapes in order to determine the optimal degree of ripness the best grapes are hand picked, squeezed and left to ferment in stainless steel vats keeping the two varieties separate from one another. Maceration and fermentation last approximately 20 days at constant temperature during which daily “delestage” is performed. Once the fermenting process is finished the two varieties are put in french oak tonneauxs of first, second and third passage where the wine is left for approximately 9 to 10 months. After the summer the two varieties are blended and bottled then the wine is left in the bottles for six months before going on sale.
Characteristics: color is intense ruby red with a fragrant nose that recalls red fruits followd by more complex spices. The wine is of excellent structure, well balanced, with soft tannins and good persistence.