WINEMAKING: The grapes are selected on the filtering table, destalked, then the cold maceration process takes place. The wine is fermented in temperature-controlled stone tanks and trodden.
MATURING: When the malolactic fermentation has finished, the wine matures for 12 months in 1st and 2nd and year French and American oak barrels. After bottling the bottle rests for 12 months in the cellar. To preserve all its qualities this wine was not stabilised and sediments may form naturally.
TASTING NOTES: Clear, deep violet red coloured wine, with mint, forest berry, peppermint and chocolate aromas. The result is a complex, mineral, elegant, fresh wine with a lasting finish.
LONGEVITY: Between 10 and 15 years, if stored in a dry and dark place with the bottle lying down.