Grapes are picked by hand and partially de-stalked. The must ferments together with skins in stainless steel for 8-10 days at a temperature of 77-82°F, with a maceration period of 8-10 days and daily pump-over. Following malolactic fermentation is over and a period in stainless steel, the wine matures in barriques for 2-3 months. Deep Ruby red color. Rich notes of wild berries, raspberry, currant and almond. Round and balanced, with soft, appealing tannins and a persistent finish.