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.

Growing Conditions

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.

Food Pairing

It goes very well with poultry, and cheeses