After the harvest, grapes are spread for a few days in the sun. During fermentation, the must remains with the peels for a short time and then it's been  separate to complete the fermentation in the tank. The wine is completed without any other filtering or clarification treatment. The result is a red dry wine  with an imposing personality, deep dark color and complex structure, with a distinctive aromatic character of herbs, red and black overripe fruits such as plum, cherry and raisin. The presence of oak, is also discreet, with a suspicion of vanilla and spices. The crunchy acidity balances with the unruly tannins and the strong alcohol. A phenologically rich wine with a "European" character that can accompany a meal with a hunt, or braised hull, aged spicy cheeses and rich meats. If you have patience, keep it in your cellar for many years (at least 5 to 7) and it will amaze you for sure.