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Harvesting period: First half of October.

Harvesting: Mechanically.

Production and aging: Cold pre-fermentation maceration for 72 hours

Production: In concrete tanks at a controlled temperature. Malolactic fermentation in concrete tanks.

Aging: 6 months

Appearance: Intense cherry red with violet rim. Intense, clean and bright

Nose: heavily spiced. Mint, blackcurrant, black liquorice, cocoa and toasted aromas on an intense background of wild red fruit jam.

On the palate: complex, velvety and flavourful. A forthright and juicy red wine, with a smooth palate and pleasant tannins. Its strength is rooted in fruit, perfectly blended with toasted notes of the wood.

Long and lasting aftertaste.