The grapes, with a slight state of drying, are harvested in late August early September and vinified at a controlled a first phase at T of 15-20°C and in a second phase at T of 20-25 C, for the extraction of the fruit and the structure. At the end of fermentation the product is left to mature in wood for 3 to 6 months.

Elegant bouquet, with light vanilla and berries notes. A red colour with fresh and mineral notes and aroma of black mixed berries. In mouth, the perceptible but delicate tannins, set the fragile flavor perfectly describing its body.


葡萄處於輕微乾燥狀態，於八月底九月初收穫，並在受控的第一階段溫度 15-20°C 和第二階段溫度 20-25°C 下進行釀造，以提取果實和結構。發酵結束後，產品在木材中熟成 3 至 6 個月。

優雅的花束，帶有淡淡的香草和漿果香氣。酒體呈紅色，帶有新鮮的礦物質香氣和黑色混合漿果的香氣。在口中，可察覺但細膩的單寧，使脆弱的味道完美地描述了其酒體。