A red elaborated by the cutting of three monovariétaux: Tempranillo, Merlot and Syrah. The grapes are harvested at dawn and transferred to the winery quickly to avoid oxidation. Once on site, the grapes are de-stemmed, crushed and macerated for 3 days at cold (10 ° C).

Fermented in stainless steel vats at a controlled temperature of 28ºC, the wine is micro-oxygenated and fermented again (malolactic). Finally, the three wines ripen for several months in American oak barrels, the mixture is made and bottled.