The nose is elegant and complex, offering fruity and floral aromas.
In mouth it is full and rich, with sweet tannins and a soft structure. If there is something that stands out, it is the minaral end, with tannins from the region and a slight acidity.
Pre-fermentation maceration for 2 days in 600 lts bins and then spent to 225 liter barrels with temperatures below 18oC. Alcoholic fermentation in 600-liter bins and then passed to 225-liter French oak barrels for 18 days at temperatures between 24oC and 28oC. Total Acidity: 6.0
Aged in French oak barrels, first, second and third use for 18 months and then bottled for 6 months prior to market launch.
Dark violet, with bluish reflections.