The grapes are destemmed. Skin maceration for 10 days and fermentation in stainless steel vats. Frequent punch downs. No external selected yeast used, just the indigenous yeast present on the grapes. Temperature control. Natural malolactic fermentation done.
Bright red cherry with purples hues. Pretty clean at sight. The aromas are gorgeous, intense, dominated by cherries and blackberries with hints of white pepper. The mouth feel is broad, earthy and with lingering sensations.