HARVEST

From mid-September to mid-October.

WINEMAKING METHOD

The first step is cold pre-fermentation maceration (5 °C) for 10-12 days, which extracts varietal fruit aromas and produces a vibrant, lively colour.

SENSORY PROFILE

Vibrant ruby red colour and hints of red berries, with a soft, well-balanced mouth and fruit-driven finale.

13.5 %.

FOOD PAIRING

meats, BBQ