ELABORACIÓN: selección de mejores viñas viejas, pertenecientes a cuatro o cinco viñedos con más de 50 años. Maceración en tanques de acero inoxidable durante 8 -10 días, los depósitos se mantienen a una temperatura controlada, de 25 a 28 grados. Crianza de 8 meses en roble francés y 3 meses en botella.
TEMPERATURA DE SERVICIO: entre 14º y 16ºC.
NOTA DE CATA: destaca su color rojo granate de capa intensa. Aromas equilibrados entre fruta, especias y balsámicos. Amplio en boca con muy buena estructura e intensidad.
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