Deep ruby color. Spicy notes of eucalyptus and red fruits on the nose. Sweet fruit and soft tannins on the palate.

It is harvested early in the morning to preserve the freshness of the grapes. Air pressure at 8°C for 6 hours. Ferment at 16°C. Malocalcic fermentation and maturation in a tank with fine lees for 6 months. 10% of the wine is then matured in 225lt French oak barrels.