Stainless steel vats at controlled temperature (25°c). Maceration on the skin for 10-15 days. Malolactic fermentation in stainless steel tanks. Ageing: in stainless steel vats for 6 months. Colour: intense ruby red with violet reflections. Bouquet: intense aromas of red ripe fruit, vegetables, and spicy notes. Palate: tannins are soft and well-complexed. Good balance and taste persistence.