AGING: Alcoholic and malolactic fermentation in stainless steel tanks and French oak vats. Aged for 12 to 14 months in French oak barrels: 50% new, 50% second and third use.

VIEW: Vivid cherry-red color with medium to medium-high intensity.

BOUQUET: Complex and expressive aromas of black and red fruits with hints of vanilla, noble woods like cedar, and mineral undertones. Additional notes of balsamic, dried aromatic herbs, and spices.

MOUTH: Velvety and elegant with juicy, fresh fruit flavors (slightly underripe black plums). Excellent acidity that provides length and tension, offering verticality and elegance. The oak is more noticeable on the nose than on the palate, where it is beautifully integrated.

FOOD PAIRING: Charcuterie, oily fish, soft cheeses and red meat.