Harvesting by hand. The stalks are kept for the freshness. The grapes are picked up very ripe for a good phenolic maturity.

3 weeks of fermentation at 75°F to 79°F. Aged 6 months in oak barrels.

Clear colour with garnet reflections. Expressive nose with cherry and pomegranate notes and spicy notes in the end.

Greedy and light mouth.