The vinification of the different varieties takes place separately, with the blend being made later.

The grapes are mechanically harvested overnight and, after 3 days of pre-fermentative maceration, alcoholic fermentation takes place in stainless steel vats at 24ºC.

The masses are pressed in a hydraulic press and malolactic fermentation is carried out in French oak barrels, where it ages for 10 months.

With an intense garnet color, it has a complex aroma of ripe black fruits, spices and vanilla.

In the mouth it has good volume, the tannins are elegant and it finishes long.

Serve at 16ºC with prepared meats, oven dishes and aged cheeses.