Aromas of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove, and nutmeg characters. The wine is full-bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.

Roast lamb and game dishes.