Winemaking
The grapes were well developed, reaching a balanced acidity. They were then introduced to the wine process and went through fermentation with temperature control with their skins, seeds and pulp, in order to extract colour and tannins. The wine aged 5 months in oak barrels. Afterwards, it was filtered through sands and plaque filters.
Tasting
Very elegant and attractive wine with velvety tannins, perfumed nose with notes of red wild fruits and vanilla flavour from barrel aging. It is a soft, full-bodied wine with a persistent finish.