Nose

Black-cherry, stewed-blackcurrant, cassis, tobacco and cocoa aromas.

Palate

It’s medium-to full-bodied with firm, polished tannins. Creamy and round with a solid, ripe core of fruit.

Growing Conditions

Altitude: 1000 masl Year planted: 1995 Density planting: 5500 plants per hectare Yield: 2 plant per bottle Vineyard management: Organic, drip irrigation Soil type: Stony loam soil with rocky areas

Harvest

End of April 2018

Bottling

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

Winemaking

Maceration: Cold maceration at 7 °C for 6 days Alcoholic fermentation: It is carried out in concrete pools, working with native yeasts and temperatures between 25/26 °C for 25 days. In the same process, 4 daily movements are carried out. Malolatic fermentation: In French oak barrels for 28 days at a temperature of 18 °C.

Aging

12 months in second and third use french oak barrels.

Food Pairing

A dish to accompany this wine: pork loin with potatoes.