On the nose, it presents notes of red fruits such as plum, blackberry and also notes of red pepper and chili.
Its kind mouth with good structure and sucrosity.
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
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.
12 months. 60% 1st use French oak barrels and 40% 2nd use French oak barrels
Ruby red in color with violet reflections.