Total de-engace from the grapes. Fermentation in open vats of small capacity (3,000 L) for 6/7 days with temperature control (26/28 °C). 8-month internship in used barrels (2/3 years) of French oak and 6 months in bottle.

Intense ruby color. Flavor and fruity flavor with nuances of intense red fruits and black chocolate. In the mouth it is a powerful but elegant wine, balanced, very full-body and with a persistent finish.

Ideal to accompany strong cheeses, game and red, grilled and spicy meats.