Aromas of dark and bitter berries, tobacco, cocoa and cedar.
It’s medium-bodied with fine-grained tannins. Juicy at the end.
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
Last week of April 2016
January 2018. This wine has not been clarified, filtered, or stabilized by cold.
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.
18 months in French oak barrels where 60% is first use and 40% is second use.
Ruby red, with purple hues.