After crushing grapes are fermented in stainless steel tanks by selected yeasts. Fermentation temperature is contained within 26-28°C and the must is pumped over its skins twice a day to draw colouring substances and tannins from the skins. After 10-15 days the wine is separated from the dregs to prevent solubilisation of bitter tannins. Ageing takes place in big oak casks of 30/60 Hl for 6-8 months. Storage in stainless steel tanks until bottling and, after bottling, refining in bottle for at least 6-8 months.
Cherry and spice aromas lead to a fresh and vibrant palate of black cherry and ripe plum. This is all backed by more spice, savoury notes and supple tannins to give real depth.