Intense, fruity with silky tannic texture, good freshness and persistence
Elegant with notes of small red fruits and sweet tobacco
Destemming and soft pressing. Alcoholic fermentation in steel at a controlled temperature to favor the extraction of fresh aromas, skin contact for about 3 weeks facilitated by pumping over. Malolactic fermentation in steel and subsequent transfer to wood. Ageing in large barrels for about 24 months. In spring, at the end of the aging in wood, the wine is moved to steel and bottled in June. It will be followed by aging in the bottle for at least 18 months.