The grapes are hand-picked and carefully selected, put in small plastic crates and dried in ventilated rooms for about three months. When they reach the perfect grade of dryness they are destemmed, pressed and fermented in stainless steel tanks. The fermentation lasts for about 30 days. After 12 months in concrete tanks, where it undergoes malolactic fermentation, the wine is transferred to oak casks of medium and large size for at least three years. After bottling the wine refines another 6 months.

TASTING NOTES
Colour: Intense red in colour with shades of garnet.

Aroma: Dried fruits such as raisins and compote, intertwined with red berries, spicy notes, and hints of tobacco, vanilla, and graphite.

Palate: Full-bodied and plush, with a rich, velvety texture supported by robust, well-integrated tannins . Flavors of black cherry jam, plums, and dark berries mingle with savory spice nuances—think cinnamon, pepper, and anise—plus subtle coffee and cocoa hints. 

Finish: The wine finishes long and structured, with an elegant yet powerful presence.