The grapes come to the winery in the early morning and transferred from the crusher into refrigerated stainless steel tanks. After a short maceration of keeping the grape juice on its lees, during which the must received a purple hue, the fresh grape juice was separated and fermented in stainless steel tanks at a temperature of 23 degrees Celsius, in order to preserve the fresh fruit flavors. After the fermentation, the wine was aged in European oak barrels for 10 months. After this period the final blend was conceived emphasizing the powerfulness of the Cabernet Sauvignon
A purple color with bright burgundy tones. An aroma of ripe red fruit, blackberries, mint, vanilla and tobacco in the background due to the contact with the wooden barrel. The wine is full-bodied and complex, and gives a very balance, long and pleasant finish.