Vinification of Carm Reserve Red Wine: Bunches that were not in perfect condition were removed, followed by total destemming, gentle crushing, and thermal shock. This was followed by a period of cold pre-fermentative maceration in a wine press for about 12 to 24 hours. After this, the musts were transferred to wide and low fermentation vats, with maceration for 8 days at 22°C.
Aging: 18 months in barrels, 70% French oak (225L) and 30% American oak (300L).