When the grapes reach the ideal state of ripeness, they are harvested and transported to the cellar, where the technological process begins with total disengagement and slight crushing. Then the grapes are fermented separately, in stainless steel vats and French oak balseiros, at a temperature of 27 °C, which follows 15-day maceration. He interaged for 15 months in new French oak barrels and 15 months in bottle.

Dark ruby color. Aroma of large elegant evident fruities notes, spices (cinnamon and cloves) and balsamic notes. In the mouth it is concentrated and complex, with firm, velvety tannins. Very powerful, ending with great persistence.