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: 14% VOL.
AGEING: Maturing in French oak barrique for twelve 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.