AGING: The grapes undergo pre-fermentation cold maceration for 72 hours, allowing the wine to acquire its characteristic ruby color and to maximize the extraction of varietal aromas from the grapes. Then, the must is fermented in stainless steel tanks for 18 days at a temperature of 18–25°C with regular stirring. After that, part of the wine remains in stainless steel tanks, while another part is aged in French oak barrels for 9 months, where malolactic fermentation also takes place.

VIEW: This wine displays a charming red ruby color, clear and bright.

BOUQUET: Its nose is very typical of the Pinot Noir grape variety, with notes of violet and spices.

MOUTH: Its mouth is powerful, well-structured, and reminiscent of small red berries.