Smooth, with a lot of structure and body, and a long aftertaste.
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, 9 months in barrels alternated between French and American oak, time in the bottle until reaching the statutory 24 months of aging.
Recommended drinking period: Between 1 and 5 years.