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Harvesting period: End of September, beginning of October.

Harvesting: Mechanically.

Production and aging: Maceration and alcoholic fermentation in tanks at a controlled temperature. Malolactic fermentation in concrete tanks. Subsequently, it is aged for 12 months in medium toasted American oak barrels.

Appearance: Garnet red colour with a slight terracotta rim.

Nose: Intense peach aroma on top of toasted notes of fine wood, leather, liquorice and coffee.

On the palate: Smooth, mature tannins, flavourful, ample, full. Magnificent flavour.

Food pairings: Meat, vegetables, stews and all types of Mediterranean food.