Deep ruby red in color. Hand-harvested. Long maceration in vats. Alcoholic fermentation in stainless steel tanks. Aging in oak barrels. The aroma is dominated by black cherry, plum, and blackberry, complemented by spices, cocoa, and tobacco, as well as leather, balsamic notes, and a hint of smokiness. The palate is full-bodied and structured, with ripe tannins and soft acidity. The finish is long with a warm aftertaste. Pairs well with grilled meats, game, and hard cheeses. We recommend serving it with beef, lamb, stews, and BBQ.