The well-ripened grapes are harvested and vinified, with maceration on the skins for about 10 days. Fermentation at a controlled temperature of about 29 °C. Frequent pump-overs for a strong dissolution of the anthocyanins leaving an intense and persistent fruit, and preserving the fragrance of the wine.
It has an intense red color.
On the nose it is very intense with notes of black fruit.
The mouthfeel highlights a great softness with an intense and long finish.