Organic red wine made from the Syrah variety grown in terraces.
After destemming the grapes begin a process of maceration of 20 days during which the alcoholic fermentation is carried out. This process takes place in stainless steel vats using the submerged cap technique. By pumping over manually twice a day, we can obtain maximum extraction.
After this, the grapes are gently pressed and moved to French oak barrels for the initiation of the malolactic fermentation process followed by an aging of 12 months.