Medium ruby colour with violet reflections. Concentrated on the nose: blackcurrant, blackberry and a hint of cherry plum. The palate is dominated by very juicy flavours of blackberry and blackcurrant, with a touch of barrel spices.

Grapes harvested by hand and carefully destemmed. Fermented on the skins for 21 days; manual punching down; spontaneous malolactic fermentation. Matured for one year; 70% in 2–3-year-old, 30% in new Hungarian and Austrian oak barrels (300 litres).