Description

-	Grape harvest: October 
-	Vinification method: Maceration of the skins with frequent pressing 
-	Maturation: 12 months in baniques 
of French woods from various forests 
-	Aging: 12 months in bottles.
Organoleptic characteristics:
-	Colour. dense, deep ruby 
-	Fragrance: immense and enveloping, with a predominating aroma of white heather and black benies ( elderbenies, red currents and bilbenies) and refined notes of toasting and spices (vanilla, cocoa and tobacco) and almonds and toasted coffee 
-	Flavour. solid and muscular, well-balanced and hanmonious. Presence of noble tannins: Persuasive but full of vigour. Prolonged and intriguing aftertaste.