Assembled by hand in boxes of 12 kg. Once at the winery, the grapes are placed in cold storage until they reach a temperature of 4°C. The grapes are de-stemmed and then double hand-selected both at harvest and at the winery to remove any stalk, dry or unripe berries. Grapes are transported in boxes of 300 kg. Berries are cold pressed at 10°C for 5 days to extract color and aromatic compounds. During the fermentation process, the peel is manually lowered into the juice to ensure a gentle extraction of the tannin. After the fermentation process is complete, the wine is aged in contact with the skins for another 30 days to ensure a rounded, smooth taste thanks to less skin and the wood of the barrel itself.
Malolactic fermentation is carried out in French oak barrels with a volume of 225 liters. During the first 5 months, each barrel is turned twice a week to move the sediment and give the wine a more rounded and smooth taste. From May onwards, it is left alone so that the sediment will sink to the bottom under the action of gravity, and it can be separated and drained. The wine is aged in barrels at a temperature of 16°C for another 8 months before bottling.
A deep, rich cherry red wine with a purple rim. Elegant nose, the intensity of which increases with breathing. Aromas of ripe red fruits and spices such as black pepper stand out, with deeper roasting accents after 13 months of aging in French oak barrels. In the middle of the palate, this is a full-bodied, round 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 finish is long, persistent due to the intensity of fruity aromas in the middle of the palate.