Manual harvesting. Alcoholic fermentation of whole bunches in French oak barrels of the second passage, followed by maceration for 25-30 days. Aging for 12 months in old oak barrels (2-3 years). The release is carried out five years after bottling.
Transparent red-garnet color. The sensual aroma with a predominance of tones of red berries and fruits, such as cherries and plums, shimmers with hints of spices, morocco and herbs. The silky texture of the taste is permeated with a berry-fruit base with subtle mineral shades. Long balanced aftertaste with a slightly spicy finish.