The grapes, which were previously de-stemmed, went through a pre-fermentation maceration at low temperatures during 12 hours. Fermentation took place in stainless steel tank during 9 days, not exceeding 25ºC. The aging and malolactic fermentation occurred during 12 months in 60% new oak and 40% second year French oak barriques.

Intense violet colour, typical flavours of this grape with the traditional combination of species and ripe fruit. On the palate shows a great balance with discreet acidity, red fruit and silky tannins. The aftertaste is long and very elegant.