GRAPES : Cabernet Sauvignon, cultived on a spur cordon with 6,000 plants per hectare, producing 70 quintals per hectare.

VINIFICATION : removal of the grapes from their stalks an soft-pressing. Fermentation and maceration of the soft-pressed grapes in stainless steel under controlled temperatures.

Ageing in barriques for twelve months and bottling in December.

DESCRIPTION : deep ruby red.  Copious aroma with hints of red fruits and spices.  Full, warm and lingering flavour.