In 2012, the red varieties have had a full maturity, a fact that leads to having a good amount of polyphenolic compounds, (tannins, anthocyanins or colouring matters). It also leads to enhance the expressive aromas of red wines. With a prefermentative cold maceration for 48 hours in order to get freshness in the potential of aromas, reminiscent of blue flowers, and wild black berries such as the sloes. It follows an alcoholic 10 day fermentation, at 25ºC with the skins. In this way we get a meaty tannic wine. Malolactic fermentation brings memories of yogurt , and black fruits in the nose. We also note the purple and vermilion colours, that denote in this expressive red wine, of her youth and concentration.