Varietals: 70% Cabernet, 15% Barbera, 15% Nebbiolo.
Region: San Vicente, San Antonio de las Minas and Valle de Guadalupe.
Fermentation: 10 months in French oak.
 
Visual: Deep violet red.
Nose: Notes of ripe red fruits and spices.
Taste: Energetic and youth. Fruity with great acidity.
 
Pairing: Mexican food, semi-baked cheeses, dishes with mushrooms and stews.