Vinification: Cryo-maceration of previously stemmed and crushed grapes at 10 °C for approximately one week. Fermentation at 25–27°C for two weeks. Micro-oxygenation of wine prior to malolactic fermentation, in two-year-old casks.
Aged in Hungarian oak casks for 12 months. This type of oak allows the wine's components to develop without masking them or contributing excessive oak flavours.

Tasting notes: Intense, dark cherry-red with crimson and purple hues.
Significant aromas of wild berries against an earthy, mineral background.
Meaty, yet very velvety in the mouth, with strong fruit flavours against a slate background with metallic hints.