Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occuring at 25-27°C to better extract polyphenols from the wine. Post-fermentative maceration for 2 to 3 weeks. Then part of the wine is decanted into barrels for 10-12 months. The rest of the wine finishes its malolactic fermentation in stainless-steel tanks.
A wine with an intense ruby red colour, complex aromas of cherries, black pepper and hints of coffee. It has great balance, pleasant acidity and a long finish.