Grape varieties: 70% Cabernet Sauvignon, 20% Merlot, 5% Malbec and 5% Petit Verdot
Winemaking: The grapes are harvested by hand, sorted at the vineyard to eliminate rotten or green grapes, destemmed, pressed, fermentation between 28 and 34°C. Pump-overs twice a day (or more if necessary) with aeration according to tasting. Macerations of the juice during 4-5 weeks.
Tasting notes: A deep red colour with highlights of mahogany. An intense nose of blackcurrant, black cherry, vanilla and prune. This wine is full. Its tannins are powerful and round with a long, fruity and spicy finish.
Food parings: With grilled meat and spicy meal or with feathered game and meat in a sauce for an older wine.
Service temperature: 16 - 18°C
Alcohol degree: 13.5%