Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Syrah, Pinot Noir, Refosco.
Vinification and ripening: alcoholic fermentation of these varieties begins at a temperature of 25-28°C, 15 to 20 days. Malolactic fermentation and maturation take place individually in small oak barrels for 18 months, which favors the combination of rich and noble aromas of wood and grapes. In order to combine the best features of the mentioned varieties, the wine is aged for a few months in a large barrel, after which it is rounded off and matured in the bottle for the next 6 months.
Color: impenetrable dark ruby.
Smell: elegant English leather, black pepper, dark chocolate, fine tobacco and deep notes of ripe currants, and then ripe cherries.
Taste: full and intense, but also soft, fruity with perfectly blended notes of wood and tannins, very harmonious and rounded.