Merlot, Cabernet Sauvignon, Cabernet Franc
Cold maceration at 10ºC for 8 days. Spontaneous alcoholic fermentation in inox container at a controlled temperature of 27º. Post fermentation infusion. Spontaneous malolactic fermentation in new French oak barrels 225 l. Aging and storage in barrels.
The wine is aged and stored for 18 months in new French oak barrels.