The grapes, which were previously de-stemmed, went through a pre-fermenting maceration at low temperatures, during 24 hours. Fermentation took place in lagares with successive pressings by robot during 11 days, not exceeding 25ºC. The aging and malolactic fermentation occurred in French oak barriques during 20 months.

Deep colour of violet tonality and good concentration in the nose. Rich perfume of ripe black fruit and floral notes. Beautifully structured with rich tannins this wine has an amazing aging capacity. The aftertaste is solid, elegant and persistent.