Destemming, crushing, fermentation in stainless steel and cement vats for 7 days at a controlled temperature between 26 and 30°C, with 15 days of maceration on the skins. This is followed by aging in oak barriques, 70% new and 30% second-use, for 18 months, and 12 months in the bottle.
In the glass, it presents an intense and vivid ruby color. On the nose, it expresses nuances of ripe red fruits, accompanied by spicy notes of vanilla and sweet tobacco, with hints of underbrush and mushrooms. On the palate, it is broad, full, and smooth, with elegant tannins and a good caloric presence, indicating great aging potential. The finish is persistent, with mineral undertones and a pleasant fruity aftertaste.
A wine for special occasions, it pairs well with dishes based on red meats and fine ingredients, such as black truffle.
To fully appreciate its style, this wine should be served at a temperature of 16-18°C.
