Intense and deep red with violet notes on the nose, notes of green pepper eucalyptus , mint snuff and coffee, mouth open and balanced, medium astringency, round, balanced and corpulent. Exhaustive phenolic maturity monitoring, manual harvesting, pre-fermentation maceration, fermented in stainless steel tanks with controlled temperature between 20 and 28 C , aged for 12 months in French and American oak , not clarified.