The grapes previously de-stemmed, went through a pre-fermenting maceration at low temperatures. Fermentation took place in lagares, not exceeding 25ºC. The aging and malolactic fermentation occurred in French oak barriques during 20 months, after which the wine was bottled.

Very deep and opaque colour, with great density of black fruit and chocolate in the nose, with a rich but very elegant profile. On the palate this wine shows big volume, with a silky texture, complemented by high quality tannins which confer an excellent body and an amazing aging capacity.