Vinification

Fermentation with the skins at controlled temperature with 6–7 days of maceration in steel tanks, followed by aging and decanting in vitrified concrete vats.

Organoleptic Characteristics

Color
Ruby red with violet hues that fade with maturation.
Nose
Vinous-fruity, evolving to fruity-floral.
Taste
Dry, savory, full-bodied, rightly tannic. Maturation imparts softness, greater balance, and an enrichment of subtle and fine aromas.