On the nose there are black fruits, raspberry, red pepper, and smoky notes.
Its mouth of round fine tannins, with a spicy finish.
Altitude: 1,000 meters above sea level Planting year: 1995 Plantation density: 7200 plants per hectare Vineyard management: Organic, drip irrigation Type of soil: stony loam soil with rocky areas Yield: 3 plants per bottle Harvest report: A year that required a lot of decision making: less production, more humidity for the region, but with good canopy management and human labor to determine the harvest time, maintained quality and achieved great natural acidity .
Harvest date: last week of April 2015 Harvest method: Manual
January 2017. This wine has not been clarified, filtered, or stabilized by cold.
Maceration: Previous cold maceration at 6 ° C for 5 days. Alcoholic fermentation: It works with native yeasts for 26 days with temperatures between 26-28 ° C. The same process is carried out on concrete eggs by stamping them daily. Malolatic fermentation: 100% spontaneous in 60% new French oak and 40% second-use French oak.
18 months in 60% new French oak and 40% second-use French oak
Ruby red in color, with purple hues,