Nose

On the nose, it presents notes of red fruits such as plum, blackberry and also notes of red pepper and chili.

Palate

Its kind mouth with good structure and sucrosity.

Growing Conditions

Altitude: 980 meters above sea level. Density: 7,200 plants per hectare Yield: 0.9 kg per plant Harvest method: Manual Selection method: Double selection tape

Winemaking

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 25 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.

Aging

12 months. 60% 1st use French oak barrels and 40% 2nd use French oak barrels

Appearance

Ruby red in color with violet reflections.