Maceration on the skins takes place during fermentation and lasts approximately eight days, together with frequent pumping over. Temperature control (28-29°C) during fermentation encourages good colour and tannins while maintaining the rich fruit aromas characteristics of the grapes. Unoaked to mantain freshness and vivacity, the wine remains in temperature controlled tanks until March/April following the vintage. Clear, ruby-red in colour, with reasonable depth and 'legs' indicating good structure. Perfumes of cherries and fresh red fruit, mingle with spicy, peppery notes. The wine is lively and fresh in the mouth, with soft, rounded tannins. Good intensity, attractive structure and fine, long length.