Harvest: Manual, between 7 and 22 October.
Varieties: Tempranillo 95%, Garnacha 3% and Viura 2%.
Elaboration: After selection of clusters in the field, fermented in tank
stainless steel for 6 days, with light pumping over for a perfect fit.
extraction of polyphenols and color, prolonging maceration for 12 days.
Malolactic fermentation in tank.
Aging: 14 months in 225 liters American (75%) and French oak barrels.
(25%). 10 months in bottle.
Analytical: Alcohol: 13,9 % vol. / PH: 3,63 / Total acidity: 5,3 g/l / Volatile acidity:
Tasting note: Lively cherry with slightly purplish rim. Fresh and fragrant nose,
with aromas of red fruit (cherry) and abundant balsamic notes (thyme, broom)
that denote a cold vintage. Balsamic character is maintained on the palate
light, juicy and with an excellent aromatic dimension in which the barrel is well suited to the tasting process.
provides some structure. An Atlantic crop, ready to be harvested.
enjoy it from the moment it reaches the market.
Production: 166,000 bottles of 75 cl, 3,800 magnum and 100 double magnum
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