About this wine
Vinification
The harvest date is set using tests of grape ripeness. After selection, the grapes are destemmed, crushed and cooled to 8 °C. They undergo cold maceration for 4–5 hours at 8 °C without exposure to air, promoting aroma extraction and producing the characteristic copper hue. Fermentation takes place in stainless-steel tanks at 18 °C.
Ageing
Before bottling, the wine rests briefly in steel tanks to enhance its freshness and fruit-forward character.
Tasting profile
Copper-hued, fresh and fruit-forward.
