Fermentation and maceration with skins for 25 days in stainless steel vats. Passage in French oak barrels of second passage for 12 months. 3 months in bottle before the release.
Intense ruby red colour. At the nose reveals tipical aromas of violet and cherry. Spicy notes of juniper berries and balsamic hints. Very important body but fresh at the same time, firm tannins and very long aftertaste of red fruit. Floral finish.