The grapes are harvested between late September and early October. After destemming, they ferment with selected yeasts at a controlled temperature for about 15-20 days. Alcoholic fermentation is followed by racking.

Intense ruby red in color with garnet hues, the nose offers hints of violet, vanilla, bourbon and geranium. The palate is velvety and seductive, with a lively acid note. The tannins are silky and deep and the finish is long and enveloping.

Alcohol content: 12.00% Vol.

The wine ages in large wooden barrels for at least 24 months, without clarification and with light filtration before bottling.