Harvest and manual selection of bunches in the winery.
Pre-fermentative maceration for 72 hours at 5ºC.
Alcoholic fermentation in concrete pools at a controlled temperature between 27º and 30º C. Spontaneous malolactic fermentation in pools.
Aging: Nine months in French oak barrels.
Alcohol: 14.2%
Ruby red color with blue tones. Nose: Frank and varietal aroma with marked notes of spices. Mouth: Unctuous, with soft and ripe tannins. With an intense finish, it reminds of roasted red peppers with slight notes of raisins.
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