The vinification process follows a carefully considered approach aimed at achieving a diversity of aromas and a balanced structure in the wine. Initially, the red wine is fermented at a constant temperature of 25°C. This controlled temperature preserves the fruity aromas of the wine and prevents the heat from causing an excessively rapid fermentation process. The wine then remains in contact with the skins for at least 15 days. This maceration allows tannins, color intensity, and complex flavors to be extracted from the skins, giving the wine structure and depth. After maceration, the wine is aged for 18 months in barriques that have already been used once. These second-fill barriques impart gentle wood aromas to the wine while preserving its fruitiness. During this time, additional aromas such as vanilla or subtle spice notes also develop through contact with the wood. Finally, the wine matures in the bottle for two years. This bottle aging is crucial to integrate and harmonize the aromas acquired in the barrique with the natural fruit aromas of the wine. This makes the wine smoother and ensures a complex and well-balanced final aroma. The entire process aims to create a wine that can be enjoyed immediately after bottling and also shows potential for aging over the years.