The grapes, after being hand-selected and picked from their bunches in the collection rooms, fall directly by force of gravity into the vinification cellar underground, right into stainless steel barrels for fermentation both through pressing and through remounting and delestage systems. The wine refining cellars hold the French oak barrels, maintained at 16°C at all times. The wine goes through malolactic fermentation and is aged for 18 months in barrel and 12 months in bottle before being released.

Intense and luminous shades of dark ruby red. Very complex on the nose with fresh hints of red berries like cherry, plum and cassis, going over to wooden berries. Intense and spicy balsamic notes such as eucalyptus and graphite, finishing with some well integrated roasted notes. On the palate, we find the same aromas, perfectly balanced with deep and velvet sensations. Impressive mineral taste and a long persistence, pleasant and elegant. Harmonic but intriguing, well balanced between finess, tannic structure and the lingering finish.