It fermented in a lagar with foot treading, using indigenous yeasts, and only a minimal amount of sulfur was added to the wine. Total maceration time was 12 days, and it was aged for 16 months in used 500-liter barrels.
It should be served at 16ºC (around 61ºF).
It is good to drink now but also has great potential for aging and improving over time.
Pairs well with lamb, kid, aged meats, grilled dishes, game birds, and sauces reduced in preparation.