The grapes were harvested by hand, cooled and processed. The must cools soaked for three days. The fermentation was short and controlled. After gentle pressing, the wine was aged for 14 months in oak barrels. Intense red color. Earthy and spiced aroma with hints of black plum, pepper and tobacco. Medium bodied, velvety round tannins, red fruit flavors and spice and a good long finish.