A week of maceration at a temperature of from 25 to 30 ° C - after the drawing off passage in steel for precipitation of funds. After fermentation of the sugars and malolactic fermentation in steel tanks. In the spring it is transferred into small French oak barrels used where it matures for 3 months. After the said time is assembled in steel where remains for 1 month, after which it is bottled and marketed
International Wine Cellar(2006 Vintage) Ruby-red. Black raspberry, mocha and a nutty nuance on the nose. Offers a pliant texture, good breadth and a restrained sweetness to its dark cherry and berry flavors. Finishes broad, dry and persistent, with ripe tannins supported by the wine's middle-palate stuffing.