Manual harvest. Once the grapes arrive at the winery, they are destemmed and crushed. The must ferments in contact with skins for about 20-25 days, in stainless steel using selected yeasts. Maturation for three years 50% French oak barrique and 50% 25hl barrels. Six months bottle refinement. 

Stylish nose with lovely dark cherries and complex tobacco aromas with hints of savoury notes. Velvety textured tannins and lingering finish.

Red meats, stews, and aged cheeses.