Lavender, plum, blueberry, tobacco and licorice on the nose.
It’s medium-bodied with silky tannins and a juicy palate. Still fresh and fruity.
Altitude: 1000 masl Year Planted: 1929 Density planting: 7200 plants per hectare Yield: 3 plants per bottle Vineyard management: Traditional and organic flood irrigation Soil Type: Loamy sandy and boulder 90ft roots
Second half of April 2016
January 2018. This wine has not been clarified, filtered, or stabilized by cold.
Harvest method: Manual Maceration: Cold maceration at 6 ºC for 6 days. Alcoholic fermentation: It works with native yeasts for 27 days with temperatures between 27/29 °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.
It has an attractive style, with an earthy and spicy sheen