After about 15-20 days, the grapes have lost about 15-20% of their weight and are pressed. Fermentation takes place on skins in stainless steel at 77°F. The wine is aged in oak barriques for four to six months before being blended and bottled.
Bright ruby red, with a vivid, aromas of red fruits, spices and red flowers. Warm, full, soft and well-balanced, with aftertaste of red fruits on the finish.