Each variety is harvested and vinified separately. Once the grapes have arrived at the cellars, they are cooled to delay the fermentation process, while frequent pump-overs are carried out to achieve a better extraction of colour, aroma precursors and only the soft tannins. The alcoholic fermentation is then done at a controlled temperature of 22-24°C with gentle pumping over. The marc is pressed in a pneumatic press, and the malolactic fermentation is done in stainless steel tanks.
A deep cherry-red colour with cardinal-red gleams. Intense fruit character and long-lasting aromas of black fruits and redcurrants. Pleasant, full and fruity on the palate with freshness, lively tannins and a spicy sensation that is present throughout.