The grapes were hand-picked in April and May, destemmed, crushed, and submitted to a five-day cold soak to achieve maximum color extraction while avoiding excessive extraction of tannins. Fermentation took place at 24o–28oC, depending on the lot and zone. 10% oak was used during fermentation to increase color set and stability in the wines. Once the fermentation was concluded, 20% of the wine was aged in French oak for eight months to sweeten and increase the complexity. Color: Intense purplish ruby-red Aroma: Violets, plums and blackberries with notes of oak, coffee and tobacco Taste: Round with sweet, elegant tannins that deepen on the palate, leaving a fresh and juicy finish