Traditional red wine vinification, with maceration on the skins for 8 - 10 days at a temperature of 23 - 26 °C (73 - 79 °F). Maturation takes place in large oak casks and in stainless steel for 5-6 months prior to bottling.
A deep ruby red in color, with marked purplish highlights. It has an intense fragrance of blueberry jam, with hints of prunes and violets. On the palate, it displays good structure and length, as well as remarkably rounded fruit.