4-hectare plot, planted at an altitude of 600 m. in 1999.
Vinification in stainless steel vats with 3 days pre-fermentative maceration at 13-14º C with long sessions of pumping over. Fermentation begins on the fourth day, lasting around 15 days at a temperature of between 25 and 27ºC, preserving the distinctive, open primary aromas. 16 months ageing, with racking three times, in different new, French-oak casks in order to achieve complexity in the aromas. Malolactic fermentation in barrels.
Red-cherry colour with chromatic intensity.
In the nose is aromatically powerful with a predominance of ripe forest fruits and floral notes.
Powerful wine, but at the same time light and well balance on the palate because of softs and silky tannins which provides a long aftertaste.
Perfect for pairing with meat and game.
Bottle of 75 ml.