Production: 70 quintals per ha
 Location and altitude: Pepita - 520 m Harvest period: August 26-31
 Maceration: 18 days on the skins
 Aging: 6 months in 225-liter oak barriques, 6 months in bottle
 Alcohol content: 14% vol.
 Color: impenetrable ruby red
 Aroma: sensations of Mediterranean fruit, berries and mulberries
 Taste: velvety on the palate with balanced tannins
 Food pairings: pork belly cbt, honey, saffron potato cream, double-texture onion, mayonnaise.
 Optimal serving temperature around 17-18°