Nose

Lavender, cherries, salted plums, cloves and licorice on the nose

Palate

It’s medium-to full-bodied with velvety tannins and a plush, juicy palate. Some savory and saline notes on the finish.

Growing Conditions

Altitude: 1000 masl Year planted: 1963 Density planting: 7200 plants per hectare Yield: 2 plant per bottle Vineyard management: Organic, drip irrigation Soil type: Clay loam and Sandy loam soil

Harvest

Second week of April 2018

Bottling

July 2019. This wine has not been clarified, filtered or cold stabilized.

Winemaking

Harvest method: Manual Maceration: Cold maceration at 7 °C for 6 days. Alcoholic fermentation: It works with native yeasts at temperatures between 25/27 °C for 26 days. 3 movements are made daily in concrete tanks. Malolatic fermentation: In French oak barrels for 27 days at a temperature of 18 °C.

Aging

12 months in second and third use french oak barrels.

Food Pairing

It goes very well with grilled dishes.