• Altitude: 290 m
  • Exposure: West – North West
  • Soil: medium texture with limestone clay and sand
  • Type of cultivation: spurred cordon and guyot
  • Density: circa 4,000
  • Age of vines: 25 years
  • Yield/ha.: 60 quintals
  • Yield/plant: 1.5 Kg
  • Harvest period: end of September / beginning of October
  • Method of harvest: by hand, careful selection for vinification
  • Alcohol content: 14.0%
  • Vinification: fermentation with  local yeasts, long period of maceration in steel tanks at a controlled temperature of 23°C for 30 days.
  • Refinement: in bottles for a minimum of 8 months
  • Colour: clear, intense ruby.
  • Aroma: complex, elegant, intense. Notes of ripe cherry, chocolate and tobacco. Slightly spicy and flowery.
  • Taste: structured, sophisticated, lingering. Smooth tannins, with a long and  juicy finish and marked acidity.
  • Overall impressions: harmonious, balanced, with a great possibility of developing.
  • Couple with: red meats, seasoned cheeses and game.
  • Serve at: 18°C, let the wine breath before drinking.
  • Total production: 30,000 bottles