Soft-pressed, macerated for two weeks, and fermented under cool temperatures (16°- 17°C). The wine then undergoes malolactic fermentation and is kept in tank for an additional six months before bottling. This is an excellent value, with notes of bitter cherry and spice on the nose. The wine is medium bodied and juicy, with just enough tannin on the finish to give it structure. This is a perfect foil for pizzas, pastas, grilled meats or poultry and vegetables.