Alcoholic fermentation for 9 days at 26ºC, post-fermentative maceration with the skins for 12 days. Aging in French oak barrels and 225 liters American oak for 18 months.

Very intense ruby ​​red. It emphasizes the balsamic character and aromatic herbs like lavender, fennel and rosemary coexisting in harmony with black fruits. Great volume, with a sweet tannin and a balanced acidity that gives structure and character. Nice feeling of fruit and plum bonbon.