Wine obtained from selected grapes characterized by high sugar levels and color points. The use of medium-roasted French oak baroques brings a touch of never intrusive wood to the wine. Harvested in the second half of October. The grapes are naturally dried for about a month and then sent to small steel tanks for fermentation at controlled temperatures. After fermentation, both the wine and the grape skins are pressed, and the wine is stored in steel tanks. Low-Lactic Fermentation. The wine is aged for 12 months in half-roasted French oak barrels and 6 months in bottle.