Winemaking techniques
The grapes are harvested manually, pressed and destemmed. Before fermentation, a cold maceration is carried out (0-4 °C), after 48 hours the grapes are brought to 20-23 °C and inoculated with selected yeasts and left to macerate in fermentation for another 10-15 days. This is followed by drawing off, soft pressing and refinement first in steel and then in oak barrels.
Taste
Dynamic and enveloping, with an important structure and velvety tannins, with great balance between body and freshness. Long persistence on notes of small red fruits and coffee.
