Fermentation: 10-14 days in stainless steel tanks.
Aging: 16 months in oak barrels.
Intense purple tones, with faint flecks Cardinal, very covered with coating, clean and bright. Franco, very intense and complex, with bright aromas of black fruit ripens; acid jam of BlackBerry and blueberry, with elegant balsamic lavender, in balance with tertiary aromas derived from the barrel aging, highlighting spicy clove and black pepper, fine chocolate, roasted coffee and licorice stick. Living skeleton of sweet tannins, balanced with an elegant alcoholic warmth. Persist the same aromas in nose, repeating an excellent complex with harmonious, persistent, warm and silky long finish.