| Grape varieties |
50% Cabernet Sauvignon, 30% Carmènere, 13% Syrah, 7% Petit Verdot |
| Harvest |
Between the 15th of April and the 5th of May. The grapes were carefully selected by hand, then gently pressed in stainless steel tanks followed by a pre-fermentation cold maceration between 8°C and 10°C. |
| Vinification |
The grapes were fermented between 23 and 28°C with 2-3 pumping-over and racking per day. Each batch was macerated separately, so the total relative duration of this process was 15 to 20 days. |
| Ageing |
70% of the wine aged for 10 months, half in American oak and half in French oak, while the remaining 30% in stainless steel tanks. |
| Pairing |
It pairs well with half-aged cheeses, beef, pork, game, savoury dishes, grilled meat and sausages. |