Colour: ruby red
Fragrance: cherries, black berries and smooth vanilla
Regular Pruning: cordon system
Harvesting Period: September
Harvesting method: manual in boxes
Vinification Process: Fermentation and aging in oak tanks and barriques of second and third passage
Aging in wood: 12 months
Aging in bottle: 6 months
Number of bottles produced: 12000 bottles
Percentage Alcohol: 13.5%