Vinification technology and method:
The cooled grapes pass through a vibrating table for manual selection of the bunches. Roncan whole grains enter fermenters with a volume of 2 to 8 cubic meters, where cold enzymatic maceration is carried out for 8 days, followed by fermentation at a temperature of 24-26 °C. Aging "sur lie" for 10 months, clarification, stabilization and bottling.

Terroir:
Transitional-continental climate with cool, dry summers and warm winters. The region is characterized by the natural phenomenon of evening wind - a light wind that appears at night and stops before noon, as a result of the different heating of the air between the flat and mountainous areas. Evening primrose is an excellent regulator of alcoholic fermentation and favors the formation of aromatic substances in the grapes. The soils are sandy-clay and clay-limestone.

Annotation:
The color is deep and ruby ​​red. The nose is elegant, complex with aromas of ripe red fruits, pepper, smoke and tobacco. The body is dense, harmonious, with soft tannins. A lingering finish with a spicy aftertaste. It goes well with red meats, game and pasta.

Development potential:
5-8 years at t 13-18°C and air humidity maximum 85%