From the black of its skins it acquires body and tannin, drawing its distinctive aroma from the well-drained and gravelly alluvial soil that is characteristic exclusively of this land. Its perlage comes from its processing with the Charmat method, a ten day long maceration with its own skins followed by a first fermentation with select yeasts.
Color: ruby red, with tinges of purple
Aroma: intense fruity, reminiscent of wild berries
Palate: with a strong character and marked acidity