Cold pre-fermentative maceration for 4 days at 5 degrees.
Alcoholic fermentation for 14 days at 26-28 degrees.
Post-fermentative maceration for 15 days and spontaneous malolactic fermentation.
Tasting notes: Intense ruby red colour with violet tones. Red fresh fruity aroma such as raspberry, strawberry and cherry combined with a spicy touch due to the oak contact. On the palate it shows a sweet and harmonious entry, balanced acidity and a long and persistent finish.
