Must is in contact with the skins for 10 to 12 days at a controlled temperature to facilitate the extraction of the color, scents and substances that will make a wine of great structure. The wine is then placed in special tanks where alcoholic fermentation takes place, after which malolactic fermentation is induced by a subsequent ageing in steel tanks until the following spring.
Very intense red ruby color with purple hues. Full and fragrant aroma, slightly grassy with cherry, raspberry, blackberry and blueberry. Pleasant palate, dry with good body, wrapped in the softness of the sweet tannins.
This wine goes wonderfully well with white or red meat roasts, grilled meat of any kind.