Nose

Aromas of dark and bitter berries, tobacco, cocoa and cedar.

Palate

It’s medium-bodied with fine-grained tannins. Juicy at the end.

Growing Conditions

Altitude: 1000 masl Year planted: 1995 Density planting: 5500 plants per hectare Yield: 3 plants per bottle Vineyard management: Organic, drip irrigation Soil Type: Stony loam soil with rocky areas

Harvest

Last week of April 2016

Bottling

January 2018. This wine has not been clarified, filtered, or stabilized by cold.

Winemaking

Harvest method: Manual Maceration: Cold maceration at 7 °C for 5 days Alcoholic fermentation: It works with native yeasts for 27 days with temperatures between 26/28 °C. The same process is carried out on concrete eggs by daily stomps Malolatic fermentation: 100% spontaneous in 60% new French oak and 40% second use French oak.

Aging

18 months in French oak barrels where 60% is first use and 40% is second use.

Appearance

Ruby red, with purple hues.