After destemming, the grapes undergo approximately 10 days of skin maceration in stainless steel tanks. During this time, alcoholic fermentation takes place at a maximum of 25 °C, allowing the varietal characteristics to fully develop and preserving the fruity, floral aromas. The wine is then racked, and malolactic fermentation is completed by the end of winter. The wine ages in steel tanks, allowing it to be bottled in spring.

Its color is ruby red. The aroma is full and intense, with notes reminiscent of grapefruit and red fruits, evoking cherries and raspberries. On the palate, it is smooth and well-balanced. The finish is characterized by fine tannins and persistent grape aromas, making the wine truly delicious and easy to drink. It is recommended to consume it young to best appreciate its freshness and aromatic richness.