Vinification in horizontal rotating macerators for approximately 4 days in contact with skins, completion of alcoholic fermentation in steel tanks in approximately 10 days, malolactic fermentation in French barrels. Aged 24 months in French barrels using 20% new and 80% used, and bottled in the month of July of the year preceding market release. Available for sale four years after harvest, in March
Deep ruby red. Full, sweet, ripe red fruit, plum jam, sweet wood notes. Vigorous, quite soft, warm, tannic, fresh, persistent.