After carefully determining the moment for the harvest, the grapes are harvested by hand and later de-stemmed and macerated in cold temperatures for 5-6 days. Alcoholic fermentation between 26°C and 29°C during which daily pumping is implemented. Post-fermentation maceration lasts for two or three weeks.
An intense violet colour. Aromas of black fruits that are complemented with notes of figs and spices. Soft, round tannins, excellent concentration, juicy flavour and very voluminous.
2013 vintage – Double Gold at China Wine & Spirits Awards
2012 vintage – Double Gold at China Wine & Spirits Awards