Cabernet Sauvignon and Shiraz grapes have been grown with the most modern microviticulture techniques and with restricted yield as low as 5. 5 tons per hectare. The grapes have been macerated between 11 to 14 days, 85 liters of 225 liters on the sediment, separated from the residues for a further 5 months. French, 15% American oak barrels were cured for a total of 10 months.
Perfect aroma and flavor of ripe tannins and red fruits, the palate of permanence, balance and strength with pleasure, where it is felt blackberry, evoked black currant, violet, bitter chocolate and spice aromas. Can be aged for over 10 years.