Traditional winemaking methods were used, including a three-day cold pre-fermentative maceration. Fermentation took place in cone-shaped French oak casks at 25 °C. Pumping over and manual punching down were carried out to maximize maceration. Grapes were harvested in April 18 and placed in 20-kilo boxes.
Color: Intense ruby red with violet shades.
Aroma: Balsamic aromas, fresh herbs and subtles notes of cacao and tobbaco.
Palate: Sweet entrance, silky tannins, good structure and volume with a long lasting mineral finish.
The resulting wine rested in oak barrels for 14 months.
Total acidity: 6.35 g/l
Sugar: 3.22 g/l