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Vinification / Maturation: Destemming-classic red vinification at temperatures of 24-27 °C in an open tank. The bark remains until the end of alcoholic fermentation with the fermented must, with periodic pigeage of the bark for the best possible extraction and diffusion of phenolic components. The bark is transferred to the pneumatic press. The flowing wine is combined with the soft pressed wine and driven into a closed tank until the end of fermentation and then remains for some time with its fine lees. It matures 60 % in French oak barrels for 12 months and the remaining 40 % in a stainless steel tank. It is bottled unfiltered.
Organoleptic characteristics: Aromas of small red and black forest fruits, spices such as black pepper and
cinnamon and distinctive aromas of wood and vanilla. Round spice mouth with dense tannins, fine grains and acidity that makes its presence felt giving vitality and energy to the ensemble. Long and intense aftertaste.