Vinification

Fermentation with the skins at controlled temperature with 7–8 days of maceration in steel tanks, followed by decantation in vitrified concrete vats and aging for 6 months in oak barriques.

Organoleptic Characteristics

Color
Intense ruby red with violet hues when young, turning to garnet red with orange tones as it matures.
Nose
Intense, persistent, and vinous initially; these characteristics soften with maturation, allowing aromas of ripe fruit and dried red flowers to emerge.
Taste
Dry, tannic, savory, gaining softness as it matures.