VINIFICATION PROCESS Manual harvest. Selection of bunches and berries. Fermenting and post-fermenting maceration, in small vessels with controlled temperatures oscillating between 25 and 28 ºC, with some punctual maximum of 30 ºC. During the whole fermentation process, pumping up and breaking down is made to keep an even contact between the must and the solid matter. Natural malolactic fermentation. TASTING NOTES Intense ruby red, with violet tones. In the nose we can appreciate matured plums and ripe red fruit aromas. The palate is elegant, velvety tannins, medium to full-bodied with a long-lasting finish.

VINEYARDS Vineyards planted in 1960. Trellis vine, watered through furrows with melt water. Implanted in stony good-drainage soil in an area with a wide temperature range between day and night. The land is 900m above sea level. These vineyards are characterised by excellent sunlight typical of this wine region. The vineyard yield is 7 tons/ha. VINIFICATION PROCESS The grape is harvested from selected well-kept vineyards, with high enological quality and low production. There is a phenolic ripen and sugar level monitoring of the vines up to the moment of grinding. Harvest is manual and grapes are stalked, refrigerated and fermented during grinding. From there, they are sent to small capacity vessels (100 to 300 HL), equipped with temperature panels that allow for refrigerant and hot water passage. Temperature is maintained at 77 ºF approximately. Alcoholic fermentation takes approximately up to 10 days and it is followed by the maceration process, which it spends between 10 and 15 days; the drain out moment is decided in function of the total polyphenol index, together with the respective tasting. ORGANOLEPTIC DESCRIPTION COLOR: Its shows a deep colour. NOSE: with aromas of black pepper and ripe berries. PALATE: It is structured, with a great personality and presence. SERVING SUGGESTION: Keep in a cool, dark place free of vibrations. Excellent with all types of meat.