Organoleptic description

Colour: ruby red of medium intensity.
Bouquet: pleasant and delicate, with hints of cherries, and marasca cherries.
Taste: dry, bodied, slightly bitter, savoury and harmonious.

Wine making

Fermentation: spontaneous, with indigenous yeasts, in steel tanks for 10 days, at controlled temperature.
Aging: 6 months in steel tanks.
Bottle aging: 1 month.