About this wine
Vinification
The grapes are harvested at good phenolic ripeness. After pressing and destemming, the must undergoes skin-contact maceration and fermentation for 5–10 days at 20–24 °C. Once fermentation is complete, the wine is racked off the lees.
Ageing
The wine remains in stainless steel tanks until bottling.
Tasting profile
Balanced, with a pleasant, harmonious palate.
