Made with the Syrah variety, the manual harvest is carried out at dawn to avoid the oxidation of the grape and only when the grape is sufficiently ripe and therefore, there is a high concentration of sugars, the skin is ripe (polyphenol and aromatic maturity), as well as the nuggets.
After its subsequent destemming, it proceeds to the pre-fermentation maceration to extract the color. Fermentation takes place at less than 25ºC using selected yeasts. It is subsequently bled to then undergo malolactic fermentation.
It is perfect to accompany red meats, roast lamb, powerful cheeses, sausages as well as meat rice and pasta.