Deep ruby color, with aromas of ripe red fruit, jam and floral notes of violet. Full body and noble tannins in the mouth with an aftertaste of dark chocolate.

Manual harvest and direct transport to the winery in small crates. Decantation and transfer to stainless steel vinifiers where alcoholic fermentation takes place at a controlled temperature of 18-20ºC and extraction for 13 days. Malolactic fermentation in stainless steel tanks and percentage of wine matures for three months in second-hand French oak barrels of 300L.