Dark ruby in colour, a mixture of green pepper and spice on the nose, a mixture of blackberry and blackcurrant flavours with a good structure coming from natural tannins and oak tannins.

The grapes were fermented for 15 to 25 days on the skins. The wine is produced from a harvest of maximum 8tones/hectar. After fermentation 30% of the wine is matured for 6 months in new American oak barrels.