The grapes are harvested on late September and picked fully mature to bring out all the potential of their ripeness. After pressing, the must is fermented in stainless steel tanks at temperatures between 26°-28° centigrade. The period of skin contact lasts 15 days and uses delicate pumping over and “rack and return” techniques in order to favor a gradual and balanced extraction. After being run off it skins, the wine goes immediately into 60 gallon French oak barrels where it’s put through a complete malolactic fermentation and then aged 15 months before bottling.
It’s an intense ruby red color, . The nose presents fruity notes of sour cherries and plums accompanied by sweet notes of dog rose, irises and vanilla with a slightly spicy note of black pepper on the finish. A soft entry on the palate is sustained by elegant tannins and an extremely well-balanced finish