Harvested grapes were brought to the cellar, destemmed and crushed. Maceration on the skins took place over a period of 5 to 7 days at a temperature that did not exceed 28 °C (82 °F). The wine was racked and completed both alcoholic and malolactic fermentation before the winter season. Fiulot was aged in stainless steel vats before being bottled in spring. Fiulot is an intense, vibrant ruby red color. On the nose it’s vinous and fruity with notes of plums and cherries. Its palate is fragrant and exceptionally pleasant.