GRAPE VARIETIES: Sangiovese 80%; Colorino 10%; Merlot 10%. HARVEST TIME:
Varies according to the maturity of the different varieties.
Maceration in stainless steel for one week
Temperature inferior to 30°C during fermentation
Temperature between 25°/28°C maceration (with the skins)
Temperature between 20/22°C up to the completion of the malolactic fermentation
AGEING: Total of 9 months: 6 months in stainless steel 3 months in the bottle
COLOUR: Intense ruby red with purple reflexes
BOUQUET: Fresh and vinous with the aroma of black cherries.
TASTE: Full, smooth taste.
EVOLUTION: This is a wine that will develop in the bottle, so if it is stored properly it will mature for at least 2 or 3 more years.