Alcoholic and malolactic fermentations are made in stainless steel tanks at controlled temperature. Aged: This wine has been kept in American and French oak barrels for 24 months in a XVI century underground cellar, with a constant temperature of 12º C. The wine is bottled and ages in the cellar for a minimum time of a year before being sold.

Dark cherry-red colour. In the nose it is very aromatic and elegant, with tones of ripe fruit, fine spices, minerals, truffle, coffee and tea. In the mouth it is very well-structured, and balanced, with good body, but at the same time with great finesse, very velvety, really expressive and elegant. It is very long, and with an aftertaste of ripe fruit.