The grapes were handpicked in the morning and transported to the winery in 12-kg boxes for a careful inspection on a double sorting table to eliminate plant matter and defective berries. The grapes were fermented in stainless steel tanks at 24°30°C, depending on the variety and the level of extraction desired. During fermentation, the pump-overs were carried out daily to rotate 0.5-1.5 times the tank's volume. Total maceration time ranged from 15 to 30 days for the Cabernet Sauvignon, Carmenere, Malbec and Cabernet Franc, and 8 to 12 days for the Petit Verdot, according to the development of each block vinified. The final blend was racked to French oak barrels (65% new) and aged for 22 months when malolactic fermentation and stabilization occurred naturally.

An intense red hue with strikingly purple edges. The nose is intense and complex, with red and black fruit aromas, such as raspberries, cherries, currants and blueberries, with some touches of dill, blond tobacco, cedar, and olive notes. The palate follows the aroma with the same fruit complexity and lasting structure perceived in the nose, where the fruity flavours mingle with cocoa, nutmeg and coffee. It is an elegant, deep and tense wine with a perfect balance of tannins, acid and fruit. With a long and promising ageing potential.