even though it is a young, fresh and fruity wine, its vineyards undergo a double harvest. The fermentation is done in stainless steel casks with temperatures of 25 – 26° C, allowing for good color, fragrance and aroma. The wine is then transferred to wood casks of 150 – 200 litres and in pre-used French barriques. After the malolacitc fermentation, the wine remains in wood until the summer before bottling in July.
the fragrances recall woodsy undergrowth and black cherry. In the mouth, the wine is powerful but very soft.
