Fermentation temperature between 28°C and 30°C. High concentration of polyphenols, reaching 28 points of color. Malolactic fermentation in new Allier French oak barrels. Afterwards it remains in barrel for 10 months with its corresponding racks.

Bright and clean, violet color, very deep. The nose is very fresh, elegant and intense, with notes of fresh fruits: raspberries, strawberries, currants. In the mouth it’s tasty, fresh, fleshy and very sweet, perfectly balanced and with a fruitful memory. Very long and attractive finish.