Harvest: Manual, in boxes of 18 kgs, on October 15.
Elaboration: The grape enters a cold room between 8-10ºC, for its subsequent maceration
cold pre-fermentative, for 4 days. Fermented in open stainless steel tanks.
Grape stripped without squeezing. He bled directly into the barrel where he fermented
Aging: 14 months in 225-liter barrels, French oak (80%) and American oak (20%).
New and second wine barrels.
Tasting notes Intense cherry. Serious nose with good concentration of aromas: ink, fruit well
ripe (blackberry, cherry), spices (black pepper) and pencil lead. Wide in mouth, tasty,
with a good center of fruit, firm well-wrapped tannins and a long finish with sensations of
dry stone A red wine with excellent potential for development in the bottle.
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