The grape macerates for several days and fermentation takes place at controlled temperature in stainless steel tanks. A brief time in barrels permits the grape variety to develop all its potential.
On the nose, it is intense and expressive, with cassis and violet aromas, along with delicate notes of cloves, all perfectly balanced on a smoky background. Full-bodied on the palate with elegant toasty and cinnamon notes with mineral nuances. It pairs well with red meat, pasta and cheese. Serve at 50-54ºF.