The nose is dominated by fragrant herbal notes which, with age, provide hints of tobacco, coffee and leather.
The wine releases powerful tannins.
The vines are trained with spurred cordon with a planting density of 5000 plants per He. The soils are of medium texture tending to sandy and facing south-west.
The harvest takes place between the first and second ten days of September, it is a not particularly productive vine, in our climatic condition it has an average yield of 4500 Kg of grapes per hectare.
To the destemming and pressing of the grapes, fermentation with maceration follows at controlled temperature (22-24°C) for a period of 15 days.
After malolactic fermentation the wine ages in stainless steel barrels for 12 months.
A deep and intense ruby red colour.
It goes well with blue cheeses and pork shank in the oven.