Dark ruby-red, with purple highlights; nose brimming with ripe fruit – especially plums and cherries - with hints of spices reminiscent of cinnamon and cloves, merging into a fine balance with toasted overtones of coffee and cocoa. Starts out on the palate providing a warm feeling of volume and body, with the fruit blending marvellously with the soft tannins and the acidity, while its long finish is due above-all to the great savouriness featured in a marked aftertaste of blackberry jam.

Vinification: the fermentation takes place in stainless steel tanks at a controlled temperature (30-32 °C) with frequent pumping over of the must to optimise the extraction of tannins and colour. The maceration lasts around 10 days.

Ageing: the ageing begins in barrels made of French oak (Allier), in which the malolactic fermentation takes place before the end of the winter. The wine stays in wood for around one year, and is then bottled in January before further ageing in the cellars for approximately twelve months.