The grapes were carefully selected and manually harvested from mid to the end of September. Gentle destemming and crushing. Cold soaked at 5ºC during 72 hours, including 15% saignée to concentrate the musts. Temperature controlled fermentation and maceration beginning at 18-20ºC during the first 2/3 and finishing at 25-26ºC towards the end of the fermentation in stainless steel tanks during 15-18 days. 20% of the wine has been aged in French oak barrels for 4 months.
Intense deep red color with purple rim. The fresh and intense aromas reminiscent of strawberries, black cherries and blueberries balance nicely with aromas of dark chocolate and toasted oak. On the palate the wine is full bodied with layers that unravel and excite.