ALBERT Y NOYA, 18 long maceration extracted the maximum potential of Syrah skin, that ripens to perfection in this microclimate. Subsequently, for five months, the wine is stabilized biologically, and after a cold winter, was 14 months in Allier oak barrels, until the desired complexity. It was bottled at the end of its second winter. We recommend follow their evolution over time. Serve him about 18ºC ..