It has been obtained through the Petit Verdot, perhaps the most exotic grape of Burdeos. In the mouth is sweet and delicate, with floral notes; it can also been identified black cherries,blackberries, plums and raspberries, all of them covered by those typical scents provided by the ageing of nine months in new French oak barrels, like vanilla and chocolate. Creamy and unique, it is a perfect accompaniment to grilled red meats, good prosciutto and matured cheeses. It is best served at a temperature of 16º C- 18º C.