Maceration Techniques: Normal crushing, pre-fermentative and post-fermentative macerations performed in specific temperatures and durations

Vinification Techniques: Temperature controlled fermentation Temperature and strain controlled process accompanied by specific daily oenological practices

Ageing in Wood: Periodic batonnages for 8 months in French wood vessels

Ageing in Bottle:At least 8 months
750 ml

14.5% by volume

Ruby red with typical orange tinge during ageing
Violet, berries, dogwood fruit stand out
Full body with silky tannin. Great drinkability thanks to well balanced acidity