PRODUCTION TECHNIQUE Selective grape harvest. Skin contact 15 days. Temperature-controlled fermentation (27°C). Malolactic in steel tanks. The 30 % storage in barrels for 6 months the 70% storage in steel tanks for 6 months. Aging in bottle 120 days.
DESCRIPTION COLOR: intense ruby red with purple hues BOUQUET: fruity with notes of cherry and raspberry TASTE: full, persistent and harmonic