Nose
Blackberry, blackcurrant, tobacco,peppercorn and walnut-husk aromas.
Palate
It’s medium-to full-bodied with firm, tight-grained tannins. Firm and spiced.
Growing Conditions
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
Harvest
First week of March 2020
Bottling
March 2021. This wine has not been clarified, filtered or cold stabilized.
Winemaking
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
Aging
9 months in third and fourth use French oak barrels.
Food Pairing
Perfectly balanced to accompany pasta.