Guyot method with medium-short pruning. Fermentation in temperature controlled stainless steel vats. 15-17 days maceration; malolactic fermentation in stainless steel vats. 12 months in French barrels (50% new oak and 50% oak aged 2 years) and then blende...
Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.