Winemaking techniques
Destemming, pressing, maceration for 7-8 days at a temperature of 23-25°C, racking and soft pressing. Cleaning of the wine by decanting, aging in stainless steel tanks at controlled temperatures. After bottling there is a period of refinement in the bottle of one month before being put on the market.
Taste
The entry into the mouth is soft, with a good alcohol content, medium structure and balanced tannic component. Easy wine, with elegant smoothness.
