Grapes are harvested when they are fully ripe; after stemming and crushing, the fermentation is made in stainless stell tanks with daili punching down and pumping over and macertion on the skins for 10 to 20 days. Then there is a long time for conversion and aging in french oak barrels of various capacities for about 12/18 month and in bottle for another 6 months.
Intense ruby red color. Complex, intense and enveloping bouquet; offers intense aromas of black cherry, spices such as vanilla, pepper, tobacco, cocoa, coffee, red berries undergrowth. The flavor is warm, enveloping, with great structure, long persistence and with remarkable softness of tannins.