Harvested grapes were immediately destemmed and delicately crushed. The must underwent cold pre fermentation maceration at a controlled temperature of 5 °C (41 °F) for 5 days to extract the grape variety’s aromas, color and softest phenolic compounds. The must was then racked, and fermentation took place without the skins at a temperature of 18 °C (64 °F). The wine was aged for several months in stainless steel, then bottled and released for sale.
Fichimori is ruby red in color with light purple hues. The nose is dominated by notes of red fruit, especially strawberries and raspberries, that follow over to delicate aromas of wild roses. On the palate it is fresh, savory and smooth characterized by a soft attack and fruity finish.