Vinification: cryomaceration for 12h. Controlled fermentation at a temperature of 12 °C with prolonged maceration on the skins. Aging for 30% of the product in French oak barrels for 12 months, the rest in stainless steel for about 12 months.
Organoleptic characteristics: intense red colour with garnet reflexes; perfume is intense and complex, with persistent aromas of menthol and laurels that alternate themselves with spicy notes, which are typical of the variety. It is pleasantly tannic and it is fragrant and balanced in the mouth.