The harvest is done manually in small cases at the end of October, with a later selection of grapes at the reception in the cellar. Long and very careful maceration at low temperature before the fermentation. Also the start of the alcoholic fermentation is done at low temperatures, then letting the temperature go higher. After this process, the malolactic fermentation takes place in French-oak barriques, 100% first year. Then, the wine is aged in these barriques for another 6 months until its bottling.

It is a dark-cherry coloured red wine, very intense in colour, and with purple hints. In the nose, it shows very clean aromas of red and black fruits, strawberries, raspberries, cassis, very well balanced with creamy and pleasant toasted notes from the barrique. It also shows a slightly spicy touch of liquorice. In the mouth, it is rich, fruity with round and ripe tannins. It has a good acidity, and shows nice notes of vanilla, smoke and coffee. A powerful wine but with a very elegant balance.