Vanillaryoak finish, blackcurrant, dark fruits, some red fruits The grapes were hand-harvested in 20-kg boxes early in the morning to avoid high temperatures. The grapes were harvested with 2425?brix. The vineyard yield is 6- 8 tons per hectare. When the grapes reached the cellar, they were kept cold for apre-fermentativemaceration for 2 to 3 days. Thispre-fermentativemaceration ensured a gentle extraction of colour, taste and aromas from the skin. Then the alcoholic fermentation took place for 8 to 10 days reaching temperatures lower than 27?C. Pump overs took place three times a day. Once the wine had completed fermentation, a post-fermentativemaceration was undertaken, which lasted for 1-2 weeks. The wine was then transferred to French oak barrels, where it remained for 12 months, 30% of these barrels were new. The wine was clarified with natural egg whites and after a very thick filtration was bottled.