Harvest: First week of October
Vinification: Stemmed grapes are fermented in stainless steel vat at 27° C temperature-controlled, maceration about 20-30 days.
Maturation: in stainless steel vat for 6 months
Alcohol: 14% vol.

Service: serve at 19° C
Gastronomy: Goes well with pasta with meat sauces, red meat, game and cheese at medium and high seasoning
Colour: Ruby red with purple hues
Perfume: Sweet, fruity and floral, with balsamic and mineral fresh notes
Taste: Good sweetness, smooth, with very intense fruity sensations. Aftertaste very long and persistent, pleasant. Acidity in good balance with the structure of wine.