Once the grapes have arrived at the cellars, they are put into vat and cooled to delay the fermentation, 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 pumpovers. The marc is pressed in a pneumatic press, and then the malolactic fermentation is done in stainless steel tanks.
A cherry-red colour with light purple glints. Intense aromas of fruit, such as cherries and plums, together with subtle violet notes. Clean on the palate with hints of wild red berry fruit coming through. Fresh and fruity. Flavoursome, long and elegant.