After the pressing, the grape is macerated for 9 days with daily pumping over. The fermentation is with selected yeast at a temperature of 20-25°C. After this there’s a passage in barrique for three months, then the process of clarification and filtration ending with the bottling in the first months of the year.
Deep ruby red.
Strong flavour of fruit , the alcoholic strenght is mixed with a taste of wood and liquorice.
A fresh and at the same time ripe fragrance of fruit and leather.
Tasteful soups, red meat and half seasoned cheese.