The 15 to 20 year old vines grow in dry-farmed, high elevation vineyards, 1,050 meters (3,445 feet) above sea level. The soil is sandy limestone on the surface, with a clay subsoil. The grapes are hand-harvested in small boxes. The grapes ferment separately in concrete vats for 10 days, with spontaneous malolactic fermentation. The wine is then blended and aged in concrete vats. Ruby color, delicate nose of morello cherries, silky tannins and red fruits on the palate.
