Manual harvest with careful selection of the best grapes. Destemming and pressing of the grapes with subsequent natural spontaneous fermentation on its own yeasts, in steel vats with a floating cap lasting about 20 days.
Average stay of 15 months in French oak barrels, with subsequent refinement in the bottle for a minimum period of 12 months.
Intense ruby red that inks the glass. The nose releases a complex bouquet with toasted nuances and notes of tobacco and spices and on which a fine vanilla sensation prevails which is followed by red fruit, plum, cherry and violet. In the mouth it is warm and full-bodied, dry on the palate, with strong and tasty tannins. Excellent persistence.
Red meats, braised meats and game with important preparations.