FERMENTATION AND AGING : From a thorough grape inspection and analysis the best harvest period is established as being the end of September through the middle of October. The alcohol fermentation takes place in steel tanks at a controlled temperature of 26/28 °C for 10-12 days of peel maceration using recovery techniques. Once the fermentation is finished the wine is aged in Stainless steel tanks where the malolactic fermentation takes place and is then conserved until bottling.
SENSORY CHARATERISTICS : Ruby red color, it has a good body and a persistent aroma with hints of cherry and spice. In the mouth reveals itself as soft, fresh and pleasantly balanced.