Varieties: Cabernet Sauvignon 60%, Merlot 25%, Cabernet Franc 15%
Estate Grown.
Soil: Red Clay
Region: Valle de San Vicente, Baja California.
Soil: Red Clay
Method of wine-making: Fermentation in stainless steel tank.
Aged in French oak barrels for 24 months.
View: wine with a medium layer of granate red
Nose: Aromas reminiscent of black plum and violets, as well as a
smokey presence and some eucalyptus.
Palate: Black fruits of medium permanence, polished and silky tannins
are confirmed. Has high aging potential.