Ruby red with crimson highlights. Dense aromas of red and dark fruit such as berries and cherries, spices, chocolate, and vanilla. Luscious with soft tannins, lively, embellished by intense aromas of fruity and spicy notes on the finish.

Cooling the grapes at 8°C, destemming and pre-fermentative extraction for 3 to 4 days (depending on the variety) at 10°C. This is followed by alcoholic fermentation at a controlled temperature (18-23°C), in the presence of the lees for 12 to 15 days in stainless steel tanks. Partially malolactic fermentation and aging for eight months in French oak barrels.