The must is fermented in stainless steel vats with 6 days’ maceration at controlled temperatures.
The wine matures for at least 9 months (70% in stainless steel tanks and the remaining 30% in 20 hl oak casks)
Ruby red in colour with rich garnet tinges, it offers intense perfumes on the nose, enriched by a delicate, charming hint of dog-rose and by a refined spicy tone. On the palate is elegant, rounded and mouth-filling, interwoven with intriguing hints of humus and underbrush.
Sizes and special packaging 75 cl Burgundy Albeisa bottles