Harvested at night to prevent oxidation, winemaking process avoid the use of SO2 to keep the freshness and protect the aromas of the grapes. Fermentation is based on natural yeasts and is maintained at a temperature of 28°C (82°F) to preserve the fruit aromas in the wine.

Eye: deep red color Nose: red fruits aromas Palate: red fruits and spices flavors. Fine and well integrated tannins