Type Still Red
Winemaking Remaining of the grape mash in the tanks at a temperature of 12°C for a few days and then inoculation. Vinification temperature 23° C. Separation when enough phenolic components have been extracted to create a wine with a lively color and intense aromatic character.
Medium ruby in the glass. Rich fruity aroma of red fruits, cherry, sour cherry in perfect combination with vanilla aromas. In mouth is velvety and balanced with fresh acidity and aromas. Taste full with long aftertaste and fruity in the mouth.