The grapes are crushed directly into the vat, followed by 3 days of cold maceration; alcoholic fermentation at 24ºC to preserve the fruit flavors; malolactic fermentation in used French oak barrels. Aged for 12 months in used French oak barrels.

Deep red color. Redcurrant, plum, black cherry and spices. Notes of tobacco, cedar and anise in a long, supple and elegant finish.

Grape variety: Merlot