Dark ripe berries and spicy peppery notes combined with toffee and dried leaves show its old world character. Firm but velvety tannins from its aging in wood.
Alcoholic fermentation was done in cement vats covered in epoxi at 26°-28°C/79°-82°F for 7-10 days, after which the must is pressed and underwent malolactic fermentation for 14 weeks. During winter, the wines rested in the cement vats. In September, after a filtering to eliminate yeast and bacteria, the wine is aged in 2500–6000L French