TASTING NOTES: Typical varietal aromas: red fruits ( plum and blackberry), dry fig, spicy notes ( clove, licorice). Soft, good body, warm with a refined and long tannin. TECHNICAL NOTES: The grapes are harvested when ripening begins. After the pressing, and the fermentation, the following maceration last 15 days in stainless steel tanks. During this phase the must completes its alcoholic fermentation at a temperature between 26° C. After the pressing and the maceration the wine completes the malolactic fermentation in French and Hungarian barriques where it is aged for 10 months. It is refined in bottle for 8 months before being released.