The grapes are hand harvested and placed into boxes of 20 kgs during the first hours of the day during the last week of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 25 degrees. There are three daily pump overs to avoid oxidation.
Its a ruby red and purple wine that denotes its youth. Very expressive nose with aromas of red mulberry, plum and wilderness. Palate is frank, with these red fruits and very balanced tannins. A rounded, agile, singular wine.