AGING: Slightly overripe grapes are destemmed and vinified with about 15 days of maceration to extract color and tannic structure. Alcoholic and malolactic fermentation take place in temperature-controlled vats at 25–27 °C.

VIEW: Deep red color that evolves into amber hues with aging.

BOUQUET: Immediately captivating on the nose, with fruity notes that give way to hints of spices and vanilla.

MOUTH: A complex and solid structure offering a perfect balance between tannins and acidity.

FOOD PAIRING: Pairs beautifully with roasts and grilled meats. Excellent with game dishes and aged cheeses.