An attractive reddish-brown color with ruby highlights. The bouquet offers elegant balsamic notes with an extremely complex spiciness, combined with notes of ripe dark fruit and a light brioche aroma. The palate is rounded and velvety, with a hint of toasted bread on the finish offering a pleasant aftertaste.

Fermented in stainless steel tanks for 10 days. Extract with the skins for 20 days to achieve the right color.