Manual harvest of each of the varieties in small boxes of ten kilograms of capacity. Cooling in a cold chamber until the temperature of the grapes reaches 3 ° C. Double selection of clusters and grains, with a gentle destemming and crushing. Winemaking separately from the four varieties. Cover by gravity in French oak wood tubs with no pumping. Cold maceration and individual fermentation of each variety with native yeasts: 22 days for Tempranillo, 21 for Graciano, 23 for Garnacha and 22 for Mazuelo. Gradually discover new and second-year French oak barrels for malolactic fermentation.
16 months of stay in these barrels of different coopers, toasts, and origins, without racking. Each of the four wines remains with its lees until bottling and periodic batônnage are made during the first months. The cuvée of the wines is made and bottled without filtering or clarifying so those small precipitations of natural origin can appear over time.
Intense cherry garnet color. Powerful and complex aroma, with abundant black and red fruit very ripe and with a fine wood very well integrated. Elegant mineral notes, spices, coffee and licorice also appear. The palate is very expressive, with a silky, fresh, tasty and intense palate, leaving a long aftertaste, complex and elegant.
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