After a soft crushing and destimming of the grapes, the maceration process takes place in steel tanks. The
contact with the skins has a duration of about four, five days, at a controlled temperature of 27-30°C. During the maceration process manual remontage and plunging are executed. After the racking process, wine stays in steel tanks for a short refining on his dregs. The second fermentation takes place in a pressure tank according to the Charmat method.
Taste and flavour:
The wine has an intense ruby red color.
Inklings of red fruits and a very light flavouring. The variety of
components are well balanced between them, with captivating
tannins and acidity to support the drink. Persistent taste.