The vinification is destemmed-crushed grapes be macerated with daily pumping over in air-conditioned tanks of 25-26 °c for 15-18 days; subsequently become malolactic fermented. And  being aged  in different size Oak barrels for at least 18 months.

Wine color is garnet red;  complex aroma hints cherry, rose, & violet; excellent taste of well balanced fruit acidity and tannin.

Good pairing with red meats, braised meats and mature cheeses.