The wine is deep garnet on the appearance, with intense dark fruit aromas on the nose, that is counterbalanced by the white pepper scent and is supported by sooth and velvet tannins.
The grapes for this wine are accurately picked at their phenolic maturity and then destemmed, before being vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping is carried out each day to gently extract the aromatic components, anthocyanins and tannins. The fermentation temperature is taking place at 28°C. The maturation still takes place in stainless steel and concrete vats for another 6 months.
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