The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in temperature controlled stainless steel vinifiers at a tempe- rature of about 82-36°F. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavor.
Bright ruby-red color of an attractive intensity. In its youth, it is richly marked by violet reflections that tend to become garnet with age.
Characteristically intense,fine and elegant and distinguished by an elegant scent of violets and tenuous perfumes of wild berries.
Dry, full, properly balanced and extremely enticing with lingering acidity and flavors of cherry and spice.