Amber in color. Complex and elegant nose with honey and herbal aromas. In the mouth it is reminiscent of red wine due to the tannic structure due to the eight-month extraction of the grapes. It goes well with aged cheeses and Asian cuisine.

Manual harvest during the last week of September. Fermentation and extraction for 8 months in terracotta amphorae. It is then transferred to stainless steel tanks where it remains for a month before bottling.