After stemming and crushing, the must ferments in contact with the skins for 10 days in stainless steel tanks at controlled temperature. Overpumping is carried out carefully to extract the best tannins and color. Malolactic fermentation takes place in American and French oak barrels. After two months in wood, the wine is stabilized and filtered before being bottled.
Garnacha & Syrah are popular varieties creating a blend with a hint of berries (particularly raspberries and dark cherries) that produces a smooth, juicy and truly attractive style.