The grapes are handpicked then separated and crushed. The must is subjected to cold pre-fermentative maceration for 4-7 days. Fermentation takes 15 days and inoculating the skins and juice with selected yeasts and pumping them over to extract the colour and flavours.
Deep, brooding purple-red in colour. Unctuous ripe red fruit aromas intermingle with hints of freshly ground coffee beans and mocha. The palate is medium-bodied and silky-soft with a juicy, satisfying finish.