During the fermentation process, 80% of the grapes were destemmed while 20% were kept as whole bunches. A combination of French oak, cuves, and open-top stainless steel tanks were used.
The appearance is a deep cherry color with hints of crimson. The nose reveals dark aromatics, including ripe cherry, sage, dried bark, and thyme. On the palate, there is a seamless blend of ripe red fruits and velvety tannins, leading to a dense and elegant finish with savory notes.