The must is fermented between 24-26°C. The maceration process takes place 10 days post fermentation. Malolactic fermentation follows.

100% of the wine is  aged in French oak barrels for 6 months.

This Pinot Noir presents a dark ruby colour with violet hues.

It has intense aromas of spice and aromatic herbs, in addition to black currant, notes of black pepper and cinnamon.

On the palate it is fresh and balanced, with a good structure and long finish.

Delicious at 14-16ºC with red and white meats, seafood, risotto and pasta.