The grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a short maceration time; then it was naturally malolactic fermented. 20% of the wine was aged on American oak barrels for 5 months before to bottling.
Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; itÂ’s a well balanced, good length, and medium to high-bodied, medium-dry wine.
