According to the "tear bleeding" method in red grapes. After a brief contact with the skins, the must is separated by gravity without any mechanical draining system. After a static settling at low temperature, it is fermented in stainless steel tanks at a controlled temperature.
Pale salmon color.
Aromatically very delicate with notes of pomegranate and vineyard peach.
The palate is wide and luscious. Very fruity and fatty finish.