Fresh red wine made from Merlot and Cabernet Sauvignon varieties (50%-50%).
Both varieties are harvested earlier than usual to achieve lower alcohol content. The wine is macerated for only 2 days, then pressed and placed in stainless steel tanks for fermentation, where the temperature is controlled at 18 degrees Celsius. After fermentation, the wine is transferred to used 500-liter oak barrels. After 7 months of aging, it is bottled. It is served chilled at 12-14 degrees Celsius.
