WINEMAKING: Manual picking in 15 kg boxes, with double check of the bunches when they are selected in the vineyards and when they enter the winery.Classic production with destemmed and semi-squeezed grapes. Cold pre-fermentation followed by a 25ºC alcoholic fermentation with native yeasts. Two pumping overs per day. Malolactic fermentation in barrique at 20-22º C. The wine matures 5 months in the bottle before being sold in the market.
ALCOHOLIC GRADE: 13,5 VOL.
AGEING: Maturing in French oak barrique for six months.
COLOUR: Clean and shiny, picota red colored and intense violet tones in a thin layer.
NOSE: Intense aroma to ripe black fruits, blackberry and blueberry with a touch of vanilla and high roast coffee.
MOUTH: Balanced and strong, with light tannins and pleasant. In the after taste it leaves flavors of vanilla and red fruits.
PRODUCTION: 20.000 bottles
MARRIAGE: Red meats, roasts, cooked vegetables, every type of hunting, matured cheese and foie.