Soft pressing, contact with the skins for at least 8-10 hours, with 2 replacements every 24 hours. Aging in stainless steel barrels for at least 6 months.
Alcohol: 13% vol to 14% vol (Depending on the vintage)
Total Acidity: 4,5 to 5,5 gr/l (Depending on the vintage
Serving Temperature: 16-18°C
Colour: ruby red, with a slight tendency to purple
Nose: broad and persistent, with hints of forest berries, flowers of violet and rose
Taste: warm, soft and velvety