Intense ruby color, typical of the variety. Spicy aromas reminiscent of red pepper, oregano, eucalyptus and hints of plum jam, given complexity by notes of chocolate, coconut and tobacco from the oak aging.
- Manual harvest and selection of grapes in the winery.
- 12 to 24 hours of maceration between 5 and 8 º c.
- Alcoholic fermentation in stainless steel tanks and concrete pools.
- Spontaneous malolactic fermentation in concrete pools.
- Oak aging for 6 months in second and third use barrels.