Vinification: The grapes are destemmed and crushed, then fermented in temperature-controlled cement tanks with their indigenous yeasts. Malolactic fermentation occurs spontaneously. The wine ages in large untoasted 54hl barrels followed by a few months of aging in the bottle.

Tasting Notes: Ruby red with bright purplish hues. Intense bouquet of violets combined with a powerful aroma of red berries, red cherry, raspberry and even blueberry. Deliciously succulent on the palate, with more tertiary spice flavors such as black pepper, clove and a hint of cinnamon. Well balanced and harmonious with a pleasant substantial and persistent finish.