Vineyards are located at an altitude of 1,000 metres above sea level. Loamy-silty soil of alluvial origin with gravel in the subsoil and calcareous deposits. Hand-picking using small 12 kg plastic boxes. Selection through double moving belt system and vibrating sorting table. 10-day, 8-10° C cold maceration. Controlled temperature alcoholic fermentation and hand pigeage. Malolactic fermentation in barrels. 12 months ageing in French oak barrels and 6 months bottle storage. Deep red colour with purple touches. Its aroma is complex with notes of red fruit, such as plum, mingled with spices. A delicate wine on the palate, with round tannins. Elegant and persistent.