Closed ruby color with violet hints. Aroma of red and black fruit in jam, with balsamic touches, notes of toast, vanilla and chocolate. It is structured and dense but at the same time elegant, smooth and very persistent. The harvest is manual, with optimal maturation criteria in which bunches are carefully selected. Pellicular maceration and alcoholic fermentation with temperature control in stainless steel vats. Post-fermentation maceration followed by malolactic fermentation. The stage takes place in French and American oak barrels.