Very high robe rounded by a seductive ruby-colored rim. Round nose, with aromas of cocoa, orange peel and red fruit. Notes of menthol, spices and an elegant herbaceous background. The palate is fresh, with a distinguished feel and great harmony. Its aromas persist.

Fermentation in concrete, average temperature: 22ºC. Cold maceration for 5 days. Average maceration of 23 days. 30% whole bunches. 5 different harvesting times (1.5 months between the first and the last). Aged for 16 months in concrete.