Intense and complex palate, with well-moderated astringency, rich tannins and a long, refined finish with hints of pepper. The grapes are harvested by hand and maceration takes place in clay amphorae. During fermentation, local yeast is used, and after maceration, the wine is aged in clay amphorae for at least a year. These operations allow the wine to be enriched as much as possible with elements that provide intense color and balanced structure.