The harvest started late and when it was considered that the fruit had reached its full maturity. The subsequent selection ensured that they were in an optimal state of health. Winemaking took place at a controlled temperature of 28ºC, with macerations extending beyond the month.
After the wine is racked, it is transferred to new barrels where it undergoes malolactic fermentation and subsequent aging “on lees” with periodic batonnages for a little over two months.
At the end of the winter the wine is transferred to new American and French oak barrels, where it remains for six months. It is then separated from its lees and then aged for two years in oak barrels. After spontaneous clarification, it is bottled and stored in our bottle rack, until it is labelled and shipped.
The quality of the starting fruit has given rise to a wine whose evolution throughout the different processes has been selecting it as one of our best wines.
FICHA DE CATA
Its dark, deep, ruby-red glossy layer is visible in the eye.
The nose surprises the delicate balance of aromas. The wine opens with aromas of red fruits that melt with smoky and spicy notes. Month by month, the aromas have become more complex, with notes of evolution appearing, such as leather, tobacco and others.
The mouth is wide and round due to its long stay in the bottle. Confirming the best expectations, it is prolonged after swallowing the wine in a soft sensation in which elegance is the clearest impression.