Dark ruby red color. Compact nose with aromas of cherry, blackberry, strawberry, and red plums. Sweet and spicy oak notes with a dark chocolate background. Medium body, with red cherries and plums on the palate. Perfectly balanced, with silky tannins and a strong finish of sweet and spicy oak.

The grapes are hand-picked in early February, with ripeness measured at 25°Brix. Each bunch is pre-cooled before the stems are removed from the grapes and the grapes are sorted. The fruit is fermented as is which serves to gradually extract tannins and color as well as the longevity of the wine; the fruit is kept at low temperatures for 4 days before grafting. Fermentation lasts 13 days at 20-25ºC in stainless steel tanks. The wine is pressed/recycled in the open tank for 5 days, then malolactic fermentation takes place in the tank and only 10% is transferred to barrels for 5 months. Blending is done just before bottling.