Manual harvest. Fermentation in stainless steel using indigenous yeasts, for 5 to 15 days. Maceration on the skins for 15 days. Malolactic fermentation. 12 - 14 months maturation in used 500L French oak medium toasted tonneaux

Ruby red, with a bluish hues. A vibrant nose of blackcurrant and mulberry, cherries and violets and a shade of Mediterranean bush. Full and juicy on the palate, with fresh fruit and balsamic notes towards the finish. Lovely balance.

Egg pasta with lamb ragout flavored with juniper.