Production Method

After the first fermentation the wine is left to macerate for 8-10 days. Subsequently it is aged for 10 months in large oak barrels, while a part stays in steel tanks (20%). A second Ageing then takes place in the bottle for 6 more months.

Organoleptic Characteristics

Light garnet red with some orange reflexes. The wine has aromas of cherry, alcohol, a slight sens of leather and spices. The mouthtaste is dry, velvety, harm and slightly acid.