About this wine
Vinification
After crushing, the grapes ferment on their skins in stainless steel tanks at 28–30 °C. The must is pumped over twice a day to extract as much colour and tannin as possible. After 10–15 days the wine is filtered and moved to oak.
Ageing
The wine ages for 6 months in large oak casks of 30–60 hl. After bottling it matures for at least another 3 months.
