Elaboration: The vines are harvested mechanically. Cold pre-fermentation maceration. Fermentation is at 15/26°C. Post-fermentation maceration for 10 to 12 days. Malolactic fermentation on the lees. Aging is in 100% stainless steel tanks. 6,000 cases are produced annually.

Tasting Notes: Great aromatic complexity ranging from notes of red fruit to vanilla. Beautiful garnet color. Well balanced mouth with silky tannins.