Visual: It has a ruby red color, clean and bright.
Nose: Wine very rich in nuances with a wide range of aromas of which the ripe and compote fruit stands out, along with flashes of roasted and leathers. All this assembled with spicy aromas such as cinnamon, which makes it a fine, subtle, complex and striking wine.
Mouth: There is a great taste balance, mixing the initial freshness with the unctuousness of the end, showing a silky and pleasant wine. In retronasal the spicy sensations detected in the nose reappear
All the harvest is done in boxes of a maximum of 10 kg each. After the selection table and the destemming is placed in wooden tanks where the alcoholic fermentation will take place; Once this fermentation and the corresponding maceration is finished, it will go to new French barrels to carry out the malolactic fermentation. No rum racking is done until 5 months after finishing the malolactic. In total, it remained in the barrel for 46 months, making only two more racking
Alcohol Degree: 14.8% VOL.
Total Acidity (Tartaric): 5.47 G / L
Volatile Acidity (Acetic): 0.87 G / L
Total So2: 42 MG / L
Free So2: 21 MG / L
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