VINIFICATION:
Upon arriving in the cellar,
the grapes are destemmed
and crushed. Each grape variety
is vinified separately with the aim
of extracting the best aromas.
Fermentation temperatures
are maintained at 28/30°C
and maceration lasts 15 to 20 days
with two or three pump-overs
daily. The blend is matured in
275-liter oak Laurus barrels
(1/3 new, 2/3 one and two-year
barrels) for 9 months, providing
rich aromas, balance and structure.

TASTING NOTES:
A deep purple-red robe.The nose
is intense and full, with aromas
of red and black fruits around
a soft vanilla-oak core imparted
by the barrel-ageing.On the palate,
the intense black-fruit character is
confirmed and supported by a
strong tannic structure.
Can be enjoyed young but will
age well for up to 5 years.