Nose: Violet and raspberry aromas. Combing toasted scents, vanilla, chocolate and tobacco from the oak.
Palate: Medium body with soft tannins.
Arrival at winery, first grapes are selected; temperature of the grapes are brought down up to 16-18 C degrees before they are sorted, de-stemmed and crushed. Maceration during 48-72 hours up to alcoholic fermentation starts. When fermentation starts, selected yeast, nutrients and tannins are added, controlling temperature three times a day, cooling if necessary. The fermentation is carried out between 18-22 C for 15-20 days. Natural malolactic fermentation.