WINEMAKING: The grapes are selected on the filtering table, destalked, and then the cold maceration process takes place. It is fermented in controlled-temperature tanks and trodden.
MATURING: When the malolactic fermentation process finished, the wine was matured for 12 months in new French oak barrels. After being bottled, the wine was rested in the bottle for 36 months in the cellar. To preserve all its qualities this wine was not stabilised, and sediments may be created naturally.
LONGEVITY: Between 20 and 30 years, if stored in a cool and dark place with the bottle lying down.
Clear, purple-coloured wine, with blueberry and cherry aromas, and hints of minerals and graphite. Intense, fresh and spicy, with a lasting and vibrant finish, this is a wine that reaches its full potential upon ageing.