Varietal: 70% Merlot, 30% Cabernet Sauvignon
Region: Bordeaux AOC
Harvest Method: Mechanical harvesting and traditional winemaking, stripping and crushing. Pre-fermentation maceration of 3 days. Alcoholic fermentation at 25° C in thermoregulated stainless steel tanks. Maceration between 15 days and 3 weeks.
Aging Process: Breeding in barrels of 185 hl and in barrels of 1 to 3 years for 9 to 12 months.
Aroma/Palate: Deeply colored wine, with red fruit aromas intertwined with spicy, vanilla and slightly toasted notes. The mouth shows a good body with oodles of silky tannins, a great aromatic richness, and a long finish.
Serving Temperature: 6°C/43°F
Robert Parker's The Wine Advocate, 87-88 points