Scent: intense fruity perfume with notes of pepper, liquorice and sweet spices.
Taste: large intensity on the palate and possessing an elegant tannin texture.
Colour: deep ruby.
Matching dishes: seasoned cheeses, red and white meats, game.

Time of harvest: first ten days of September
Vinification technique: non aggressive destemming pressing fermentation in temperature controlled stainless steel vats for 20 to 25 days.
Ageing process: 12-14 months in medium toasted 225l. oak barriques (fine grained wood, having had a minimum of 24months seasoning).
Stabilising of the product: cold stabilization