The fermentation process usually lasts for 20 days, at a controlled temperature , in open air tanks . The grapes are inoculated with selected indigenous yeasts.
 
 
 
The wine is aged in vitrified cement vats for 12 month and part in large wood cask.
 
 
 
A classic style, with a youthful and fruity intensity. Ruby-red in color, floral notes of violet and iris, fresh ripe cherries and a mild spicy nuance. Complimented by well balanced acidity, soft tannins and a long persistant finish.