The style is the classic one of the great Bordeaux reds. Pure Cabernet Sauvignon grapes, in this case, harvested by hand when fully ripe and soon brought to the cellar for careful processing. Maceration and fermentation continue for almost a month. The time required for the skins to release all the necessary colour, aromas and tannins to the wine. Malolactic fermentation is then carried out and, immediately after racking, part of the wine is aged in French oak barriques. After bottling, and before release, the wine is left to mature further in the cellar for a period of 2 or 3 months. The result is a wine characterized by an intense and decisive ruby red colour. The bouquet is delicate and very fine, with notes of wild berries in clear evidence and a slight herbaceous note, typical for the variety. In the mouth it is warm and pleasantly tannic. Long, with a harmonious finish. It is the wine to put on the table when the proposed menu is based on red meats, such as braised and stewed meats, but also T-bone steaks and sliced beef.