Grape varietals
85% Primitivo
15% Other recommended grapes
  
Production process
Stems removal and soft-pressing. Maceration at a controlled temperature of about 25°C for 8 days.
  
Maturation
In epoxy resin-lined cement tanks
 
 Aging potential
3 and more years depending on the vintage
  
Organoleptic characteristics
Colour
Intense ruby red hue, with violet highlights
Bouquet
Aroma of matured fruit and spices
Taste
Velvety and well-structured
 
Service temperature
18 °C
 
 Gastronomic recommendation
Very good with first courses in general, red meats and matured cheeses.