VINIFICATION: after randomly sampling the grapes in order to determine the optimal degree of ripness the 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. The malolactic fermentation also occurs in stainless steel vats. Once the fermenting process is finished the three varieties are blended and left in the steel vats until bottling that normally occurs at the beginning of the summer after which the wine is left in the bottles for four or five months before going on sale at the beginning of the winter.
CHARACTERISTICS: color is intense ruby red with a fragrant nose that recalls red fruits followd by more complex spices. To the mouth it is pleasant, soft and velvety with good persistence.