Description

Harvesting is done manually, after a first selection of grapes on the vine. Once in the winery, the following processes (stemming and crushing) are performed at very low revs to respect the integrity of the grape. It performs a pre-fermentation cold maceration at very low temperatures, which prevent oxidation. After the alcoholic fermentation and maceration timely, is run off and proceeds to the malolactic fermentation on the finest lees.
The wine is transferred to barrels of French and American oak barrels, where it remains for four months.
Finally the wine is bottled and rests 3 months before its release, thus acquiring the optimal conditions for immediate consumption.
Cherry red with blue trim, evidencing his youth, and high layer.
Primary aromas of red fruit and flowers, very well assembled with spicy notes from aging in wood.
velvety, with a tannic component balanced and long aftertaste