Maceration and fermentation of all the varieties separately in 400 liter barrels of new French oak at a controlled temperature of 24 – 26° C. Prolonged for 29, 31, 23 and 21 days respectively. Ageing during 18 months in new French oak barrels from Allier.
Intense purple color with tints of cherry. On the nose, high concentration and complexity of aroma. Notes of sweet red fruits, raisins, plums and mulberries, perfectly integrated with toasts from the oak. In the mouth it is full, powerful and concentrated. Long and pleasant finish. Serving temperature: 16 – 18° C