The grapes are macerated on the skins for 8-10 hours, then fermentation follows, lasting 10-12 days at controlled temperature of 20-22 °C to enhance the fruity aromas. Malolactic fermentation follows.
The wine is afterwards stored in steel vats for 3-4 months before assembling and bottling.
Red wine with fruity sensations of redcurrants and cherries. On the palate it is harmonious, tangy and well-structured.