The carefully selected grapes for this wine are dried out in ventilated rooms for about three months. When they reach the perfect grade of dryness they are pressed and fermented. The fermentation lasts for about 30 days and develops high alcohol contents. The wine is then transferred to oak casks of medium and large sizes for about three years. After bottling the wine is left for at least 6 month before release.
Intense red colour with garnet flecks, the nose has typical aromas of cherry liquor, figs and plum with hints of red fruit jam. The palate introduces some spices including cinnamon and pepper. It is full bodied with a smooth, long, velvety finish.