When Cabernet Sauvignon, Syrah, Merlot and Tempranillo grapes reach optimum maturity, they are harvested and fermented in stainless steel tanks at temperatures between 25° and 29°C separately. The grapes are then macerated for 2 to 4 weeks, depending on the varietal, while malolactic fermentation takes place. The wines are then placed in the second and third 225 litre French oak barrels. The length of aging time in barrel depends on the varietal and the vintage. The average ageing time is 9 months.
Once the ageing process is complete, the different varieties are blended and left to naturally lighten by gravity to give the wine a glossy finish before bottling.
A wine of intense cherry red colour with a purple border. It has a fresh, intense nose with notes of ripe red fruits, a soft feeling in the palate and a full body thanks to rounded and velvety tannins.
Midway through the palate, it is soft and fresh with a long aftertaste as red fruit flavours mingle with toasted accents from its 9-month aging in French oak barrel.