The vines are grown on gravel soils that lie on clay-calcareous subsoils, containing sand and clay in some areas. The vineyards, whose age ranges from 20 to 55 years, have a southern exposure. In 2011, the harvest took place from September 15 to October 5.
The fermentation process took place in steel tanks for 2-3 weeks.
Upon completion of fermentation, the wine was aged for 20 months in oak barriques (60% new). Every 3 months the wine was removed from the sediment.
The wine has a dark ruby-plum color. The taste of the wine is rich, magical, with notes of fresh red fruits, well-integrated tannins and a long, luxurious aftertaste. The wine has a seductive aroma, which harmoniously intertwines notes of red fruits, black cherries and vanilla.