Deep ruby red, with aromas of ripe red fruits, plum and blackberry, sweet spices, coffee and chocolate, intense and elegant nose with toasted hints due to the refining period in barriques. Dry, warm and soft with tannins in harmony with the body of the wine.
The grapes were harvested between 15 and 25 September, slightly overripe in order to enhance their phenolic potential. After the crushing, fermentation occurred in stainless steel tanks at a temperature between 26 and 28 °C. The following maceration, handled with rémontages and délestages that help a gradual extraction, lasted 15-18 days. After the racking, the wine was transferred in French and Hungarian barriques where the malolactic fermentation occurred. The must was aged for 9 months in wood before being bottled. It was released after 12 months during which it was refined in glass.