Dark ruby wine with a cherry hue. Aroma of black currant and sun-dried cherries with hints of leather, tobacco and vanilla. The taste of the wine is fruity and rich.

Maceration on the muscle for 4 days. Fermentation at 20 °C for 13 days. Fermentation of malic and lactic acid malic acid by inoculation of bacteria in the middle of the fermentation in the middle of the fermentation. Duration of malic acid fermentation 21 days (8 days after the end of the primary fermentation).