Soft crushing of grapes harvested at the right phenological ripeness, fermentation in steel vats at temperatures between 28 and 34° C with pump overs and punch downs. Malolactic fermentation takes place in barrels the following spring. Ageing for two years as required by regulations in oak barrels.

CHARACTERISTICS:

A long ageing refined wine with a garnet red colour and orangish highlights that intensify over time. Characteristic, ethereal and intense aroma. Ample, robust flavour, yet smooth and harmonic.