Very intense and elegant ruby red color; ample and complex fruity fragrance with hints of plum, cherry jam and tobacco, slightly spicy; a full-bodied wine, soft and rich in tannins, with a finish that offers notes of cocoa, coffee and vanilla.

Grapes are hand-harvested in advanced status of ripening. Destemming and crushing followed by cold soak maceration at 8°C for about 24-48 hours. Thermo-controlled maceration and alcoholic fermentation for about 10 days with autochthonous yeasts at 24-26°C.

Loam, finely textured and rich in iron oxides that give the topsoil the distinctive red hue. Calcareous subsoil (limestone) with few emerging rocks.

Malolactic fermentation in stainless steel tanks and then in French and American oak barrels for 12 months.