Vines: Small San Giovese grapes and Merlot grapes

Harvest: hand picked between the 4th and 15th of October

Wine making: carried out in small capacity containers with a maximum temperature of 28 degrees, 21 days of steeping with frequent pump transfers and pressing

Refining: carried out in 225 litre barrels of French oak. This period in the wine making lasts for 24 months followed by minimum 3 months resting time in the bottles.

Production: 2,700 0,750 litre bottles

Organoleptic analysis: bright ruby red color with light grain reflections, intense perfume with hints of red fruits, spices and oak. Well structured, harmonious with well rounded and persistent tannins. After taste of pleasant spices, oak and liquorices.