Soft pressing and destemming from 10 to 15 days. The extraction takes place through traditional pumping. Fermentation temperature: 26°C. After malolactic fermentation, the wine spent 3-4 months in stainless steel tanks, before 3-4 months in bottle.


Intense ruby red in colour with purple hues. The nose features intense aromas of ripe red fruit with delicate notes of licorice. The palate is soft, pleasantly vinous and well-balanced. This will pair perfectly with aged cheeses, and roasted meat with potatoes.