Red DryWine

Vinification

Aged in French oak

Each grape variety is hand-picked and vinified separately in temperature-controlled steel. After fermentation, post-fermentation maceration is followed by twelve months of aging in French oak barrels — building a ruby wine of medium intensity with berry aromas, medium oak tannins and balanced acidity.

Malolactic fermentation follows the complete alcoholic fermentation. The red varieties grow on iron-rich clay forest soils, giving the wine its structure and a clean, low-duration finish.