Manual harvesting, maceration with the skins for 20 days at a temperature of about 26° C, it completes malolactic fermentation before winter. During spring, it goes into oak barrels of 50 hL and it remains there for a period of at least 30 months, then another year in stainless steel tanks.
Colour: Garnet red tending to orange with ageing.
Smell: Complex and elegant of dried rose petals, cherry, wild strawberries, and currant followed by spicy and ethereal hints like undergrowth, leather, and varnish.
Flavour: full-bodied, balanced, refined. Fine grained tannins, smoothed by ageing, make every sip persistent and rich in complexity.
Temperature of service: 16-18°C. Food pairing: particularly suitable with braised and grilled meat, bushmeat, dishes based on truffles, and aged cheeses.