Harvested by hand in 12kg crates. Once at the winery, the grapes are placed in cold storage until they reach a temperature of 4°C. The grapes are cleaned of stalks and then subjected to a double manual selection process both at harvest and at the winery to remove any stalks, dry or unripe berries. The grapes are transported in 300kg crates. The berries are cold pressed at 10°C for 5 days to extract colour and aromatic compounds. During fermentation, the skins are manually dipped into the juice to ensure gentle tannin extraction. Once the fermentation process is complete, the wine is aged in contact with the mezze for a further 30 days to ensure a rounded, soft flavour thanks to less rind and the wood of the barrel itself.
The malolactic fermentation is carried out in 225 litre French oak barrels. During the first 5 months, each barrel is turned twice a week to move the sediment and give the wine a more rounded and mellow flavour. From May onwards it is left alone to allow the lees to sink to the bottom by gravity so that they can be separated and drained. The wine is aged in barrels at 16° for a further 8 months before bottling.
Deep, intense cherry-red wine with a purple rim. Elegant nose whose intensity increases with the breath. Flavours of ripe red fruits and spices such as black pepper stand out, with deeper accents of roasting after 13 months of aging in French oak barrels. Midway through the palate, this is a full-bodied, rounded wine with soft tannins thanks to proper maturation. It has a noticeable acid-alcohol balance, making it a very dense wine that is easy to drink. The aftertaste is long and persistent thanks to the intensity of fruit flavours in the middle of the palate.