After destemming and crushing, the grapes are fermented in steel tanks. Fermentation in contact with the skins lasts about 10 days and during this period at regular intervals are made the pumping over of the must to facilitate the extraction of color. Each vineyard is vinified separately from the others and at the end of fermentation the wine is racked into barriques where it rests for 12 months. At the end of the ageing process, the wines from the various vineyards are blended and bottled.Download Pdf
Intense ruby red colour. Wine with a very elegant character. The nose has decided notes of berries and light hints of tobacco.