The grapes, which were previously de-stemmed, went through a pre-fermenting maceration at low temperatures. Fermentation took place in lagares with successive pressings by robot during 12 days, not exceeding 25ºC. The aging and malolactic fermentation occurred in French oak barriques during 24 months, after which the wine was bottled.

Deep colour of violet tonality, good concentration in the nose. Rich perfume of ripe black fruit and floral notes. On the palate it shows velvety tannins very well integrated which confer an excellent body and amazing aging capacity.