Vinification: fermentation with maceration of the grapes for 8 days at a temperature of 22°C. During the fermentation, there is a bleeding of about 10% of the must. Aging for 30% of the product in French oak barrels for 12 months, the rest in stainless steel for about 12 months.
Organoleptic characteristics: rich and full red color with slight purple nuances, it has fruity aromas of cherry and persistent notes of vanilla. It reveals itself fresh and soft for the proper tannic structure which envelops the palate.