It was harvested from three vineyards and made using traditional vinification. It was fermented in open vats, then following 7 days of maceration, it was aged in 500-litre Hungarian and French oak barrels for 24 months. In this vintage, the winery sought to achieve nicer acidity and a finer tannin structure by adding equal proportions of Sagrantino and Kékfrankos to the Merlot and Cabernet Franc blend. The result speaks for itself: when poured into a glass, the wine has a deep brick red colour, showing the warmer, plummy character of Merlot, and the lovely harmony of pleasant spiciness and the fresh blackberry notes, along with the softer tannins, which make it a really interesting tasting experience.