Picking Cabernet Sauvignon in early October, Tempranillo in the last week of September.
Cold maceration for 2 weeks. Fermentation in stainless steel tanks at a controlled temperature of 28-29 ° C for 7-8 days. Aging in French oak barrels (30% of barrels are new) for 12 months
The color is dark cherry. Intense aroma with notes of blackberries, blueberries, hints of juniper, balsamic tones. Delicate, velvety taste with rounded tannins, long aftertaste.