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Harvesting period: Late September, early October.

Harvesting: Mechanically.

Production and aging: Malolactic fermentation in concrete tanks, followed by 9 months in barrels alternating between French and American oak, with bottle aginguntil reaching 24 months.

Recommended drinking period: Between 1 and 6 years.

Appearance: Beautiful garnet colour with a slight ruby rim.

Nose: Its intense aroma of red fruits balances out its bottom notes of new wood.

On the palate: Smooth, with a lot of structure and body, and a long aftertaste.

Food pairings: Excellent with semi-soft cheese, any type of stew. Veal, beef, lamb and ox.