100% Cabernet Sauvignon.
Elaboration: Produced since 2009.
The grapes are harvested by hand, transported in crates and immediately crushed, without refrigeration.
This must is left to macerate for 20 days with the skins and is bled, without pressing.
It is transferred to a stainless steel tank to finish fermentation at a controlled temperature of 21°. The wine rests all winter and is transferred to amphorae for aging for the time they deem necessary, minimum 11 months.
It is bottled on fruit day.
Number of bottles: depending on the vintage, approximately 3000.