The Colour is deep, and intense, with garnet tones
The nose is complex, and spicy, with hints of cinnamon, cherry jam and fruit in alcohol
The palate is rich, with notes of black cherry, vanilla and coffee grounds
The hand-harvested grapes are planted for drying in hillside lofts until January to then be pressed and processed with the traditional red vinification with prolonged maceration for 20/25 days; once finished, the wine is decanted and transferred to oak barrels for two years. After this period, the wine is bottled and aged in the bottle for several months.