Separate fermentation of each variety. Controlled temperature of fermentation between 28-30 C. Maceration: 16-18 days.
16 months in American and French oak casks of the Bordeaux type, with racking performed four times. Only released for sale when ready for drinking at its best.
Intense cherry red colour. Aromas of oak ageing with hints of spices. Strong attack, good backbone, full-flavoured, with well integrated long-lasting tannins. Long and persistent finish.