Vinification: The maceration, which takes place in wooden vats of 40HL, has a duration of about 20 days, during which the hat is racked in the morning and in the evening manually. After malolactic fermentation the wine is decanted a couple of times and then left to mature in 25HL oak vats for 24 months, after it is bottled unfiltered. 

Tasting and pairing: The nose is intense and complex with floral aromas, notes of violets and blueberry liqueur. Its profile is further enhanced with some spicy notes and vanilla which appear a little later. It is a wine of great structure and complexity, it presents balanced and soft tannins, well supported by a correct acidic component and a good minerality.  Pairs very well with grilled red meat, game and mature cheeses.