The fermentation takes place traditionally with the skins to get the colorings
and to leach out the tannin, about 15% of the stems are also fermented
to give the wine a better structure. After five weeks
the young wine is moved into small oak barrels and the acidity is increased
biologically degraded.
Aging takes place in small oak barrels for 18 months,
this allows the wine to reach maturity and stability for bottling. Before
After the filling, the total amount remains for 2 months to be homogenized
in the tank.
The wine is then stored
another 18 months in the cellar of the winery on the bottle.
A dark ruby red in colour, with a scent of lilac and crocus, dark berries
and beets, pickled cherries, beautiful, lingering finish.
