(2011 Vintage) The grapes are de-stemmed and crushed. Alcoholic fermentation at controlled temperatures starting off at 10ºC to reach 28ºC. Prolonged skin-contact maceration up to 20 days. Malolactic fermentation in stainless-steel tanks. Once this process has finalised, the wines are put into barrels for ageing with racking every six months.
(2011 Vintage) Dark ruby red colour. Fresh notes of red berries on the nose enriched by a depth of vanilla and sweet spice. Clean and lively on tasting with ripe tannins that blend with balanced structure. Fleshy in the mouth with delicious flavours, this is a wine for pleasure.