Winemaking: Traditional fermentation and maceration. The process was carried out at a controlled temperature to preserve the wine’s color and aroma potential. Malolactic fermentation, 30% of the wine is aged in American oak. Stabilization and bottling. Aging in the bottle for 6 months.
Color: Deep red with ruby hues.
Aroma: Typical notes of pepper combined with fruity notes. Red currants aromas prevail but it also displays some soft smoky notes.
Flavor: Intense, its young tannins provide good structure and presence in the palate. It has a long, lingering finish.