A delicate and ruby-colour wine. Predominantly spicy, fruitly and with pour-pourri hints. It tastes harmonious, velvet-smooth and lingering.
The first harvest happens in the first ten days of December and it is manual. After that, the maceration is executed in a slow and controlled temperature with regular cycles. The fermentation takes place by spring.
After the fermentation, the wine is put in oak barrels for 20 months. The bottles are stored in dark and cool cellars for at least 9 months before commercial release.