Ripe fruit on the nose, with intense grilled and cocoa oaky notes.
Rich palate with good structure and well-integrated tannins that soften after several years. A wine with ageing potential.
Destemming and crushing of the grapes. Alcoholic fermentation at controlled temperature with selected yeasts and maceration of the skins. This step takes about 4 weeks to provide a wine for ageing, rich in tannins.
Very good intensity of colour.