Blackberry, blackcurrant, tobacco,peppercorn and walnut-husk aromas.
It’s medium-to full-bodied with firm, tight-grained tannins. Firm and spiced.
Vineyard altitude: 1,000 masl Year Planted: 1999 Density planting: 7200 plants per hectare Yield: 1 plant per bottle Vineyard management: Organic drip irrigation Soil Type: Clay loam soil, silty loam soil
First week of March 2020
March 2021. This wine has not been clarified, filtered or cold stabilized.
Alcoholic fermentation: It is made with autochthonous yeasts, in stainless steel tanks for 20 days, at temperatures between 23 °C. During this process, 3 daily pump-overs and 1 delestage are carried out. Malolatic fermentation: In french oak barrel for 30 days. Maceration: Cold maceration at 8 °C for 5 days
9 months in third and fourth use French oak barrels.
Perfectly balanced to accompany pasta.