Dense burgundy red colour with darker highlights. Profound, aromatic bouquet with hints of “picota” cherries, raspberries, eucalyptus and spices that add complexity. Deliciously full with firm tannins enriched by dark fruits of the forest (blackberries, blueberries) and toasted notes. Luscious with good length and a refreshing finish.
Slow alcoholic fermentation of 10-12 days with whole grapes in small, stainless steel tanks and indigenous yeast, at a maximum temperature of 28ºC. Gentle pumping of the juice over the skins to extract maximum aromas, colour and tannins. Prolonged maceration up to 30 days. Small dose of micro-oxygenation until the malolactic fermentation begins in new, medium-toasted French oak barrels. This process finalises approximately 3 months later when the wine is racked and commences ageing in barrel for another 12 months.
Grape: 100% Tempranillo
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