It presents aromas of violets, black fruits, and great freshness with spicy notes. Integrated oak enhances this wine, providing complexity and balance.


Full bodied, fruity chatter and silky tannins. Elegant with amazing aging potential. In mouth, it stands its great concentration, fruity character and silky tannins.


Last week of February, manual.


The grapes are de-stemmed and sent to the thermomacerator with enzymes. Then the pomace pressed. The alcoholic fermentation is produced by selected yeasts at 24-26 degrees C. Once finished, the wine is sent to French and American oak barrels of first and second use to complete the malolactic fermentation. The contact time with oak is 10 months. Then bottle aged for for 12 months.


10 months in barrels, blend of American and French Oak.


Intense violet red color with black hues.