The grapes are taken off the stalks and left to macerate and ferment for 7-8 days at a temperature of 28o C in stainless steel, thermostatically controlled wine vats and, for a while, in oaken barriques.
COLOUR: purple with shades of dark violet
BOUQUET: very intense with a pleasant liquorice tang, notes of fresh mint and very ripe, red fruits (blackberries, wild strawberries, cherries).
TASTE: clean, full-bodied, strong and silky tannic structure; well-rounded, lingers in the mouth and finely blended.
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