After 12 days of temperature controlled maceration (28ºcelsius max.) in stainless steel deposit, the wine is racked to a fermentation tank where it made the natural malolactic fermentation. Then, its clarified and decanted until it is completely cleaned. Subsequently it is introduced in isothermal deposit to a temperature of -5ºC during 15 days. After a filtration by earth, it rests in deposit until its bottling.
Intense cherry red color. Aromas of fresh fruits with balsamic notes.
This fresh and round wine is recommended to be consumed two years after bottling