The grapes come to the winery in the early morning and transferred from the crusher into refrigerated stainless steel tanks. After a short maceration of keeping the grape juice on its lees, during which the must received a purple hue, the fresh grape juice was separated and fermented in stainless steel tanks at a temperature of 22 degrees Celsius, in order to preserve the fresh fruit flavors. After the fermentation, the wine was aged in European oak barrels for 10 months. After this period the final blend was conceived emphasizing the velvetiness of the Merlot.
A reddish color and bright purple shades. Pleasant bouquet of strawberry, mint, purple raspberries, vanilla and tobacco in the background due to the contact with the wooden barrel. The wine has freshness and balance, with a light body and fruity and delicious finish.