A red of unmistakeable personality. Harmonious and rounded with intense aromas of jammy fruits and juniper berries.
Destemming, cold maceration on the skins for 1 day at 12°C,
fermentation at 28°C, pump-over and removal of the must. Malolactic fermentation in stainless steel tank and a period in contact
with the fine lees for at least 5 months followed by further aging
in the bottle.