Vinification and maturation The must obtained from grapes harvested when fullyripe is vinified in vertical fermenting devices for about20 days at a temperature of 28°C. (82°F.), followed bymalolactic fermentation. Afterward, the wine is maturedin 350-liter (92 gallons) French oak barrels for 12 months,followed by further fining of four months in the bottle.

Color Highly intense ruby red.

Bouquet Rich and complex with up-front notes of ripe redfruit and wild berries accompanied by scents of spicesand licorice.

Flavour Full-bodied and encompassing, with a persistent andslightly spicy finish.

Serving temperature 17°-18°

Alcohol level 13%