The fermentation takes place in vats, macerating for 15 days at 28 ° C. Finalized, the wine decanted naturally based on several racking. Then they pass the barrels of American and French oak where ageing begins for 18 months after passing the bottle a minimum of two years where the wines balanced finish. Matured for 18 months in a new American and French oak cask before spending at least two years in the racks in de cellar.
Cherry body with maroon edge. Balsamic notes with spicy tones in the nose. Round and pleasing in the mouth. Reminiscences of minerals.