Part of the grapes were trodden by foot in a press. The rest were vinified in five-ton stainless steel vats, with controlled temperature and robotic reassembly. After malolactic fermentation, all wines were transferred to 225 liter French Allier oak barrels where they remained for 18 months.

Tasting Notes: Very concentrated, with balsamic notes of oak wood, fig fruit, blackberry and tobacco. Full-bodied, fleshy flavor with ripe, round tannins. The finish is elegant, mineral, very persistent and complex.