Vinification: pre-fermentative maceration for 1 day, spontaneous fermentation on skins and frequent pumping over up to 2/3 of the alcohol performance. Decantation in stainless steel tanks at the end of fermentation
Ageing: 80% in stainless steel tanks “sur lie”, 20% in georgian amphora (Qvevri) for 6 months and 1 month in bottle.
Colour: ruby red with violet tints. Bouquet: floral with character, gives off rosehip and blackberry hips, followed by a balsamic note and pink pepper spiciness. Taste: medium-bodied, round with vibrant tannins, hints of berries and a final taste of black cherry, spicy.
Serving temperature: 18 °C