Winemaking: Grapes are hand-picked and carefully sorted both in the vineyard and prior to destemming and pressing. Fermentation occurs with maceration for 10–15 days using indigenous yeasts. Malolactic fermentation takes place between the following winter and spring. Ageing: The wine is aged in stainless steel vats, followed by medium- to large-sized oak barrels for at least 18 months. Bottle ageing continues for a minimum of 12 months before release. Organoleptic Properties: Bright ruby-red in colour with a pale orange tinge. Delicate, intense, and gentle aromas of wilted rose, sweet spices, and small red fruit. On the palate, the wine is dry, soft, and nearly velvety, with exceptional finesse, balance, and elegance.