WINEMAKING: The grapes were hand-picked; after de-stemming and crushing fermentation took place on the skins in stainless steel tanks with pistons at 26-28°C, breaking the cap 4-6 times a day for the first week. After the malolactic fermentation the wine was matured in French and American new oak barrels for 8 mounths.

TASTING NOTES: bright and deep in colour. Red fruits and spicy aromas. On the palate it is a full bodied with a chocolate, mint, green pepper and vanilla notes.