The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing tahe juice. The juice is left to macerate on the skins for about a week in stainless steel vini ers at a temperature of about 82-86F. The wine is then placed to age in large Slavonian oak casks. Brilliant, attractive and warm ruby-red color. Ample and remarkably complex, with vinous and characteristic tones. Dry on the palate and gracious, with delicate and soft veining and a fine and harmonious balance.