The grapes were harvested over-ripe and gently crushed. Maceration on the skins took place over a period of 8-10 days and gentle pump-overs were performed at a temperature that did not exceed 27 °C (80 °F). Malolactic fermentation occurred in stainless steel vats. The wine was left to age for 18 months in French oak tonneaux the cellar and a further period of 8 months in the bottle before being released.
Intense ruby red color with violets hues. The nose is rich and complex with intense notes of morello cherries, liqueur cherries and dried prunes that merge with delicate sensations of licorice, vanilla, chocolate and amaretto. Soft and generous on the palate with elegant tannins that are well-sustained by pleasant freshness. Exceptionally long finish with fruity aromas typical of this grape variety.