Dense, elegant, and racy, with a rich and complex nose that combines aromas of black fruits and spices. The palate is harmonious and long-lasting. The vinification process is traditional, involving manual harvesting, cold maceration, fermentation with indigenous yeasts, vatting for about 15 days depending on the year, and maturation on the lees for 12 to 18 months in barrels.

Vivino 4.2pts!