FERMENTATION AND AGEING: A careful control and analysis has identified the first 10 days of October as being the optimal harvest period. After a soft pressing of the grapes the alcoholic fermentation occurs by means of submerged cap fermentation at a controlled temperature, in steel baths. An obligatory ageing period of around 5 months is expected.
SENSORY CHARACTERISTICS: Of a ruby red colour with violet reflections, a characteristic aroma of violet with hints of ground cover and spices stands out to the nose. It is smooth, structured and delicately tannic to the taste.