Winemaking: Hand harvesting in small crates of 6 kgs in order to keep the fruit undamaged, with strict hand sorting. Traditional winemaking using natural yeasts. Aging 10 months in oak barrels, 15% of which are new every year. Without fining or filtration.
The nose: Red fruits and violet aromas.
The mouth: Liquorice and truffle and tobacco aromas, with raspberry and strawberry notes.