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Vinification: the grapes undergo a drying process on racks and in crates until February during which they lose 40% of their water. This produces a very full-bodied wine rich in aromas. Fermentation takes place in stainless steel tanks for 30-40 days. Aging in oak barrels for 36 months. Further aging in bottles for 6/12 months.
Characteristics: wine with unmistakable intense and dry flavor, garnet red color and strong aromas.
Alcohol content: 15% Vol.
Serving: let decant for at least one hour and serve at a temperature of 18°.
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