Once the grapes have arrived at the cellars, they are cooled for a pre-fermentation maceration, 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 pump-overs. The marc is pressed in a pneumatic press, and the malo-lactic fermentation is done in stainless steel vats. The wine is then racked into barrels to be aged for 3 months.
Deep, dark, cherry-red colour. Ripe red berry fruit comes to the fore on the nose together with complex toasted aromas brought by the oak barrel. On the palate, the wine is powerful, flavoursome, full and structured.