Vinification: maceration for 10 days in stainless steel tanks with repeated immersions of the mash cap. Afterwards, racking off and malolactic fermentation take place.
Ageing: for nine months in stainless steel barrels.
Characteristics: a ruby red wine offering a spicy aroma with mineral hints, in the mouth the spicy notes are reflected with a finish of black pepper.
Serving suggestions: excellent with grilled red meats.