Deep violet with aromas reminiscent of spices, fresh ripe fruits and animal scents.


In mouth, freshness, openness, soft tannins and long finish dominate.


A manual harvest is carried out in small 17-kilo boxes. Then, grapes are carefully set on a double selection table. After destemming, grapes are placed in 52-hectoliter cement tanks by gravity. Vinification starts with a cold maceration process, and continues with an alcoholic fermentation with regular delestages to enhance extraction at temperatures under strict controls. Finally, a long maceration process at around 28oC allows the wine to express its full potential.


In French oak barrels for 12 months (1/3 new barrels, 1/3 second use, and 1/3 third use barrels).