Vinification takes place in steel vats at a controlled temperature of 25 to 28°C.
After aging for 6 months in steel vats, the wine is aged in 1000-liter oak barrels for 18-20 months. The wine is then aged in bottle for at least 6 months before being released.
The wine is rich red in color, has an intense and complex aroma of dark fruits, but notes of cherry and blackberry stand out with light vanilla and spicy notes. Well balanced, with good structure and fine tannins.