Fermentated in temperature controlled stainless steel at about 30 degrees celsius; immersion of the cap every 90 minutes for 6 days. No malolactic takes place since drying of the grapes lowers the malic acid. Aged in new barriques for 22 to 28 months, in bottle 1 year.
Deep ruby-red color, ripe, port-like aromas of hazelnut and raisin, very sweet and rich on the palate; a floral note adds flavor, finishes very long.