WINEMAKING: After a strict control of the maturation, the grapes were hand-harvested, desteemed and fermented in vats with specific enzymes and yeasts. Aged in french oak barrels during 8 months and in the bottle for 5 months.

TASTING: With an intense rubi colour, the typical floral notes of the variety, together with the vanilla and spices, result in a round, persistent and balanced wine. Perfect for maching grilled or rasted red meat. Should be served at the temperature of 18ºC.