Velvety, complex, well rounded, with hints of cherry.
Perfect with pasta dishes and meat dishes such as roasts and grills.
Harvest: early October with accurate manual selection of grapes.
Vinification: grapes are vinified soon in order to have a fresh wine with a ruby red color. Double fermentation over the skins of Canaja (20 days at controlled temperature).
Aging: the wine is then aged in oak barrels and stainless steel for about 6 months.