The grapes are grown and harvested in selected vineyards of high winemaking quality. Stony soils, poor in organic matter with good drainage. Irrigation method: Flooding by ditch with melting waters from the Andes.

Manual harvest. Selection of bunches and berries. Fermenting and post-fermenting maceration in small vessels, with controlled temperatures oscillating between 25 and 28 ºC, with a punctual maximum of 30. During the whole fermentation process, pumping up and breaking downs are made to keep the solids in an even contact with the must. Natural malolactic fermentation. Aging for 12 months in second use French oak barrels (medium toast)

Storage in bottle: 6 moths.

Aging Potential: 6 years

Intense red , with violet tones. The nose is very expressive; the red fruit aromas stand out. In the mouth it`s elegant we can appreciate matured fruit flavors with a spicy touch and balanced acidity embraced by round and integrated tannins. Medium to full bodied with a pleasant oaky finish.

Service temperature: 16º C to 18 ºC