After the pressing, the grape is macerated for 14 days
with daily pumping over.The fermentation is made with selected yeasts at a temperature of 28°-30°C. After this there’s a passage in barrique of first and second step, for 14 months. Then there’s the assemblage, a light clarification and final filtration.
Taste and flavour:
Deep ruby red, strong taste rich of fruit , the
alcoholic strenght is mixed with a taste of wood and liquorice held by
sweet tannins with a ripe fragrance of fruit and leather mixed
together in a delicate animal note.