On the nose it presents notes of red fruits such as plum, blackberry and also notes of red pepper and black pepper, due to its passage through oak it presents notes of chocolate and caramel.
Elegant on the palate, soft friendly tannins.
Altitude: 980 meters above sea level. Density: 7,200 plants per hectare Yield: 0.5 kg per plant Harvest method: Manual
Maceration and fermentation: Cold maceration at temperatures between 7ºC and 10ºC for 8 days; Alcoholic fermentation with autochthonous yeasts in cement pools covered with epoxy for 27 days at temperatures between 25ºC and 28ºC. Malolactic fermentation: 100% spontaneous in barrels for 30 days at 25ºC Vinification: No stabilization, no filtering, or clarification.
70% 1st use French oak barrels and 30% 2nd use French oak barrels