On the nose, it presents a wide aromatic complexity, from notes of ripe red fruits; flowers like violets; red pepper and chocolate the passage through oak
Its nice mouth with round and unctuous tannins, give a good balance and persistence.
Altitude: 980 meters above sea level. Density: 7,200 plants per hectare Yield: 0.4 kg per plant Harvest method: Manual Selection method: Double selection tape
Maceration and fermentation: Cold maceration at temperatures between 6ºC for 10 days; Alcoholic fermentation with autochthonous yeasts in cement pools covered with epoxy for 25 days at temperatures between 26ºC and 28ºC. Malolactic fermentation: 100% spontaneous in barrels for 30 days at 25ºC Vinification: No stabilization, no filtering, or clarification.
24 months. 100% 1st use French oak barrels.
It goes very well with poultry, and cheeses