Crushing and de-stemming; maceration with skins for about 10-12 days at maximum temperature of 29-31°C. After racking, élevage in oak barrels for about 18 months.
Repose in steel tanks prior to bottling.
Bottle-aged horizontally prior to packaging and shipping.

Intense ruby red with garnet highlights; full, intense nose, tertiary notes with red fruit leading vanilla, cocoa and spices.
Full-flavoured and austere with balanced, supple tannins.