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.