Ruby red in color with purple highlights, it shows fruity aromas, particularly notes of cherries and berry fruit. Tasty and supple on the palate, it is a wine of much drinking pleasure with a fruity finish and aftertaste.

The various grape varieties were all fermented separately. After destemming and a soft pressing, the grapes were macerated on their skins for approximately one week in stainless steel tanks. During these period the musts finished their sugars at temperatures maintained at a maximum of 77° Fahrenheit (25° centigrade). The wine was then racked and completed its malolactic fermentation by the end of the winter. Aging took place partly in oak and partly in stainless steel tanks and enabled the wine to be bottled during the first week of March, 2014