Description

Winemaking: traditional red wine vinification with skin contact for about ten days; fermentation in steel with daily pump-overs and rack and return, followed by devatting into barriques, where the wine completes alcoholic, and then malolactic, fermentation before maturing unhurriedly in wood.
Wine: deep ruby red with purplish tinges; blackberry and rasp-berry fragrances shot through distinct varietal spice; balanced, lingering and elegant in the mouth.