The fermentation took place in stainless steel tanks with native yeasts, without addition of tannins and activator.Maceration lasted 18 days and the fermentation temperature has reached 30 °. The wine made the malolactic fermentation course and remained on the lees for 12 months. Bright ruby-red in color, this youthful red offers explosive aromas of blueberries, cherries, licorice, and sweet spices.
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