This wine carries the name of the Estate to highlight its strong link with the most important native grape variety in the region. The grapes are hand-picked in small crates. The destemmed bunches are crushed and fermentation begins with selected yeasts at a controlled temperature, with regular mechanical punching down to maximize color extraction.

The wine undergoes malolactic fermentation, and a cold stabilization the following spring before bottling and is left to mature for a further 4 months in bottle before release.

It has a strong ruby-red color with bright purplish highlights. On the nose it is stylish and candid with overtones of small red fruits, blackberries and ripe cherries. On the palate straightaway it has goodly tannins typical of the variety, which add structure and complexity, leaving a good almond aftertaste. Best drunk at a temperature of 18-20°C. Ideal for mid-term aging up to 3-4 years.