Bright red with garnet reflections. The nose is intense and complex with notes of cocoa, mint, black cherries and leather. Harmonious and persistent, full-bodied.

Wild game, red meat, elaborate main courses and flavorful cheese.

Maceration on the skins in temperature-controlled automatic steel fermenters, with repeated pumping-overs and aeration until the complete conversion of sugars to alcohol. Racking and aging in contact with fine lees follow to facilitate malolactic fermentation.