Black-cherry, stewed-blackcurrant, cassis, tobacco and cocoa aromas.
It’s medium-to full-bodied with firm, polished tannins. Creamy and round with a solid, ripe core of fruit.
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
End of April 2018
September 2019. This wine has not been clarified, filtered or cold stabilized.
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.
12 months in second and third use french oak barrels.
A dish to accompany this wine: pork loin with potatoes.