Harvest during the first and second ten days of October. The grapes are separated from the stalk, ferment for 20 days in maceration, than are racked. Aging in large oak barrels for more than one year.
Intense red color, with blue shades. On the nose, herbaceous aromas of mountain hay, lightly spiced. On the palate, a suave, velvety texture, light, with flavors of caramel and cloves, tannic, complex, offering great structure. Serve at room temperature in winter and at 14-15°C in summer. Ideal grilled, skewered and roasted red meats, game, ribs and sausages.