After the harvest, the grapes are gently crushed and the must ferments in temperature-controlled stainless steel tanks, following brief contact with dry ice to enhance complexity and aroma. Maceration on the skins lasts 15 days, ensuring a deep colour and robust structure. The wine matures for a long time in large oak barrels for 5 years, followed by a period of rest in the bottle.
It presents an intense garnet red colour, enveloped in a broad and elegant bouquet, delicately spiced, with hints of flowers and small red fruits. On the palate, it offers an opulent structure, supported by soft tannins, enveloped in notes of ripe fruit and liquorice.
Its extraordinary ageing potential makes it an ideal companion for red meat and game dishes, but it also pairs perfectly with rich fish dishes, such as baked turbot, and with fine cheeses.
To fully appreciate its style, this wine should be served at a temperature of 18–20°C.