The grapes were hand picked and carefully transported to the winery. As soon as the grapes were destemmed, they were gently crushed and sent to a stainless steel vat for fermentation where selected yeasts were added. During the fermentation process the must was macerated with aerated recyclings gradually moving the liquid from the bottom of the vat to the top. The alcoholic fermentation was finalised by macerating the wine the the grape skins for one more week to achieve an improved structure and more charcter. Next the wine was separated from the grape skins which were then pressed to achieve an improved structure and more character. Next the wine was separated from the grape skinds which were then pressed to yield a seconf fraction of wine. After that, the wine was aged in French oak barrels (new, second and third use) of 225 and 400 litres where it remained for a period of 12 months. Finally the best barrels were selected to create the blend, then it was gently filtered and bottled.
Presenting a deep black colour with shiny purple shades, this wine offers a nose made of black fruits such as blueberries and blackcurrants, tones of leather and black pepper. Spices tobacco and noble woods are brought by the oak ageing which other notes of dried herbs, roasted red peppers and dried tomatoes make it each time more complex. Velvety tannins give structure to the palate and there is a fresh, long finish.