The vinification is destemmed-crushed grapes be macerated with daily pumping over in air-conditioned tanks of 25-26 °c for 10-12 days; subsequently become malolactic fermented. And to be aged in different size Oak barrels.

Wine color is garnet red with light violet reflection; complex aroma hints of rose,violet, blackberry  & currant; delicate taste of well balanced fruit acidity and sweet tannin.

Good pairing with red meats, and variety of cheeses.

Gordon’s Comment :Garnet red w/ violet reflection, bouquet w/ rose, sweet tannin balance w/ fruit acidity.