Cabernet Sauvignon, the last week in March. Syrah, the third week in April.
Aged for 16 months in oak barrels: French (62%) and American (38%). Takes place in stainless steel tanks. Inoculation with selected yeasts and controlled fermentation between 24 ° to 26 ° C. The amount and duration of overs are
defined by the winemaker tasting daily. Later stored in barrels to complete malolactic fermentation. The harvest was characterized by higher temperatures than a normal year, bringing the harvesting date forward by 2 to 3 weeks and
achieving fruit of great quality and wines with good body and very marked aromas of ripe red and black fruit.