WINE MAKING METHOD: The grapes are stripped off their stalks and left to macerate for differing periods and temperatures, according to the quality of the vines used. The grape juice ferments in stainless steel, thermostatically controlled  wine vats and for a while in barriques. 
REFINING: The wine is bottled 20 months after harvesting, at which point the two wines are blended and laid down in the winery under controlled temperature for at least four months before being sold. 
COLOUR: Ruby red with violet hues. 
THE BOUQUET: Intense and refined; rich in fruity aromas – such as cherry – and spicy hints – such as pepper and rosemary; there are further hints of cedar and pine, typical of our Mediterranean coast. 
TASTE: Very pleasant and well-structured, with notes of well-ripened fruit, especially cherry. 
ALCOHOL CONTENT: 12 – 12.5% by volume depending on vintage. 
BEST SAVOURED WITH: Grilled meats, roast meats, game and strongly flavoured foods. 
SERVE AT: Around 16° C. 
KEEPS: Can be kept for over 6 years in bottles laid down in a temperature not exceeding 16° C.