Harvest: end of September, beginning of October.
Winemaking: after crushing, fermentation takes place in stainless steel vats at a controlled temperature, which favours a longer contact between the skins and the must. Malolactic transformation takes place in November, after alcoholic fermentation.
Ageing process: 20 months in used French barriques.
Dark ruby colour with bright highlights. Lots of liquorice and a hint of black pepper. Ripe plum, aromatic herbs. Slightly rounded acidity, toasted and creamy flavours with a hint of smoke and delicate, silky tannins. High intensity and concentration of flavour allow the wine to linger in the aftertaste, leaving a light jammy blackberry tinge.