It is traditionally made in self-emptying vats of 50,000 litres. Must is pumped-over 4 times a day lasting 20 minutes each during 10-12 days. Fermentation takes place at a controlled temperature of 25-28 °C.

Clean and brilliant, intense, vivid, finely layered morello cherry red with bluish and purplissh hues. Intense aromas reminiscent of green and ripe fruit of wild berries (mulberry, blackberry). Highly structured, full-bodied and fruity, lingers at the back of the nose, leaving a pleasant tannic sensation. Recommended for Meat dishes and roasts. - Winemaker