The grapes are mechanical harvested at 23-24° brix. Harvest usually takes place in the middle of April with a vineyard yield of 12 to 15 tons per hectare.
When the grapes reach the cellar they are cold macerated (11°C) for 2 to 3 days and then fermentation start in stainless steel tanks with controlled temperatures (below 28 °C). These are pumped over 3 times/day in order to obtain a wine with a good colour that keeps the full fruity quality of the grape. Before the alcoholic fermentation is finished, the wine is separated in order to finish the fermentation without the skins. Later, the wine is clarified and cold stabilized to avoid unpleasant sediment in the bottle. After sterile filtration, it is bottled, preserving its full structure and intensity.
Colour: dark red with violet tones.
Aroma: flower and red fruit aromas, such as plum and raspberry.
Palate: perfect balance between the alcohol content, level of acidity, and gentle tannins. This is a well-bodied, round wine with good persistence.