Vineyards are at an altitude of 2,000 - 2,200 metres above sea level. Soil is alluvial, sandy-loam with stones at depth. Irrigation system is dripping (meltwaters.) Training system is espalier and pruning is bilaterial cordon. Crop density is 3,400 vine per hectare and harvest time is mid-March. Hand-harvest in 20kg boxes. Fermentation in concrete tanks, with local yeasts. Maceration for 20 days. Fermentation time of 8 days at temperatures of 23° to 26 °C with a malolactic fermentation. 30% of the wine is aged in French oak of 2nd and 3rd use for 12 months. Dark scarlet colour with some purple notes. Characteristic spicy aromas. Ripe tannins and full body with lots of character. Elegant with a long finish. Excellent structure. Very complex palate with ripe tannins and a velvety texture.