The vinification is destemmed-crushed grapes be macerated with daily pumping over in air-conditioned tanks of 25-26 °c for 12-15 days; subsequently become malolactic fermented. And to be aged in different size Oak barrels.

Wine color is garnet red with violet reflections; aroma of  violet and plum evolves into notes of cocoa & vanilla;excellent taste of well balanced fruit acidity and tannin.

Good pairing with red meats and mature cheeses.