Decisive, broad but not invasive, with a good tannic texture and well-integrated wood
Intense, with notes of spices, rosemary, pepper and balsamic hints
Destemming and soft pressing on half of the mass. Alcoholic fermentation in steel at a controlled temperature to favor the extraction of fresh aromas, skin contact for about 4 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.