Harvest: late September, early October.
Winemaking: after crushing, fermentation takes place in stainless steel vats at a controlled temperature, which contributes to a longer contact of the peel with the must. Malolactic transformation occurs in November, after alcoholic fermentation.
Aging process: 20 months in used French barriques.
Dark ruby color with bright highlights. Lots of licorice and a hint of black pepper. Ripe plum, fragrant herbs. Slightly rounded acidity, roasted and creamy taste with a hint of smoke and soft, silky tannins. High intensity and concentration of taste allow the wine to remain in the aftertaste for a long time, leaving a light blackberry jam.