Notes of spices such as black pepper, dried fruit, balsamic notes, caramel and vanilla. Dry, round, balanced, with velvety tannins.
The de-stemmed and softly pressed grapes are macerated for about 2 weeks. During this process, several pumpovers are carried out in order to extract the colors and aromas. After the alcoholic fermentation, the malolactic fermentation in barrique is also carried out. The wine is aged in barriques of different passage until bottling.