The best bunches, carefully selected in a later autumn grape harvest are laid under the sun to achieve a slight state of withering.
In a second step from the grape bounches are selected the best berries and so fermented in a small cerry oak barells. That time is alredy winter and the fermentation takes place at a very low temperature, it goes slowly to the end after 18 months because barrells are located in a cellar 15 meters under the Casal Thaulero house.
Intense purple red, with violet shades. Intense, red fruit, vanilla and spices hints. Enveloping, full-bodied and well balanced, pleasantly tannic, long-lasting and persistent.