Manual collection. As soon as the grapes reach the winery, they are cooled down to 4°C. The grapes are de-stemmed and a double manual selection of bunches and berries is then made to remove any damaged, dry or unripe berries. Fermentation in French oak barrels, cold maceration for 5 days at 10°C to extract color and aromatic characteristics.
During the fermentation process, the peel is manually lowered into the juice to ensure a gentle extraction of the tannin. After the completion of the fermentation process, the wine is aged in contact with the pulp for another 30 days to ensure a rounded and smooth taste thanks to the sediment, skins 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 16°C for another 8 months until it is bottled.
Intense cherry red wine. Nose with intense aromas of red ripe and expressive fruit, balsamic and woody notes, as a result of aging in new French oak wood. In the mouth, it produces a wine with a very expressive structure, velvety tannins and personality. With a long and persistent aftertaste. Balsamic aromas stand out as well as red ripe fruit. Balanced and residual sweetness.