Harvesting in crates, plot-by-plot selection. Double sorting on arrival, of bunches and grapes. 85% de-stemming and 15% whole bunches, selected by hand based on stem ripeness. Vatting in small stainless steel vats (60%) with regular punching down, 25 days of maceration on the skins. Integral maceration in barrels (40%) with punching down and pumping over five times a day.
Wine placed in barrels during malolactic fermentation, regular yeast stirring for 2-3 months, 18 months of maturation in new barrels (30%) and second-fill barrels (70%).
Pale red colour, tending towards ruby. On the nose, the aromatic intensity is carried by fresh strawberry and cherry aromas.
A touch of clove and other spices mingles with the aromatic complexity. The wine is born up by a supple, velvety structure and beautiful aromatic freshness.