Vinification:
Maceration in stainless steel tanks for 3-4 days. Drawn off when fermentation ends after 10-12 days.

Maturation:
Aged in oak casks for 6-7 months. Bottled in late spring and put on the market after two months of aging in the bottle.

Sensory characteristics:
Medium violet with a raspberry and violet fragrance. Fresh and robust, with full flavor and soft tannins.

Serving temperature:
16 °C.

Average life of wine:
Best consumed in the initial years of the wine’s life, but is capable of aging up to 10 years.