The grapes were hand-picked at the cool of dawn in April when they had reached full polyphenolic maturity. The berries were manually selected and the best berries underwent cold pre-fermentation maceration. Fermentation took place with natural yeasts in stainless steel tanks at controlled temperatures of 26°C. The wine was aged in used French oak barrels ( 60% first passage, 40% second passage) for 12 months and then cellared in a bottle for a minimum of eight months before release

Intense aromas fill the glass, with deep red fruits and a remarkable presence of red bell pepper, fennel, mint, anise, eucalyptus, and basil. A structured, full-bodied wine, with rounded tannins which result in a pleasant and persistent finish.