The grapes are chilled between 8 to 10 ºC. for 4 or 5 days, macerating, to extract their maximum potential. Then they are fermented at 26ºC. with constant over pumping and delestage, to obtain a highly concentrated wine.
With this whole process we have achieved a wine with an intense red colour with violet edges, an intense bouquet, clean with hints of raspberry, sour cherries, blueberries and a peach base with spicy/balsamic notes. It is intense on the palate, smoothly filling the mouth with the taste of mature fruits, leaving a long, fruity aftertaste.