Lavender, cherries, salted plums, cloves and licorice on the nose
It’s medium-to full-bodied with velvety tannins and a plush, juicy palate. Some savory and saline notes on the finish.
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
Second week of April 2018
July 2019. This wine has not been clarified, filtered or cold stabilized.
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.
12 months in second and third use french oak barrels.
It goes very well with grilled dishes.