Nose

This wine has a bouquet that reminds of spices, chocolate, ripe fruits with animal notes.

Palate

In mouth, it expresses its great structure with soft tannins and a long finish.

Winemaking

Manual harvest in small 17 kg boxes. Bunches are carefully placed on a double section table, where they are destalked and the grape berries tidily chosen. The fruits are conveyed by gravity into small 52 hl reinforced concrete tanks lined with epoxy. Winemaking begins with a pre-fermentative cold maceration from 5 to 8 days at 8oC. The alcoholic fermentation is performed through the natural yeasts of the grape-berries during 8 to 12 days, with frequent punching of the cap and one "delestage" at a controlled temperature of 30oC. A post fermentative maceration is managed during 20 to 25 days at 28oC.

Aging

100% is aged in small French oak barrels during 12 months.

Appearance

Deep ruby color