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Harvesting period: End of September, beginning of October.

Harvesting: Mechanically.

Production and aging: Temperature-controlled maceration and alcoholic fermentation in tanks. Malolactic fermentation in concrete tanks.

Recommended drinking period: Between 1 and 4 years.

Appearance: Cherry red colour with violet tones.

Nose: Fruity aromas that are reminiscent of berries, blackberries and blackcurrants.

On the palate: Noticeable tannins that are combined well with its acidity.

Food pairings: Poultry, pork, vegetables and all types of Mediterranean food.