Deep ruby color. Intense nose with aromas of plums, red fruits, and notes of spices, vanilla, coffee, and cocoa. Warm and balanced in the mouth with a velvety texture.

Manual harvest, gentle pressure, and pre-fermentation extraction for 7 days. Alcoholic fermentation in stainless steel tanks for 15-20 days at 22ºC - 26ºC. Transfer to another tank where the malolactic fermentation is carried out. Maturation for 6 months in oak barrels.