Technical information

The very ripe grapes which have been left to dry for 6 weeks are crushed and the must macerates with the skins for a short time (3-5 days). This is followed by soft pressing and fermentation in small containers for around 2 to 3 months at cellar temperature.

Tasting notes

A pale ruby red color with orange highlights; an elegant yet intense perfume of rose petals and cloves, with faint hints of noble rot. On the palate it is moderately sweet, with a pleasant aromatic aftertaste and clean acidity.