The vineyard is predominantly trained using Vertical shoot positioning and gives a yield of 9 tons/hectare. The wine is fermented for 6-8 days in small ssteel and cement tanks at 26 degrees celcius with 4 daily pumpovers. Malolactic fermentation is completed and the wine is aged 8 months in cement tanks and 3 additional months in bottle before being released.
Intense ruby red with violet hues. Delicated and perfumed nose with aromas of red and black berries, embellished with notes of laurel and tobacco. On the palate, the wine is fresh and dynamic, with full bodied character. Well integrated tannins make this wine balanced, generous, and refined.
Pair with meat sauces, barbecued meats and fish, game, and matured cheeses.