Nose

Plums and fresh herbs with a hint of spices are appreciated on the nose.

Growing Conditions

Altitude: 1000 masl Year planted: 1963 Density planting: 5500 plants per hectare Yield: 1 plant per bottle Driving System: Traditional trellis system Vineyard management: Organic and sustainably farmed, drip irrigation Soil type: Clay loam soil, silty loam soil Selection method: Double selection table

Harvest

Second half of March 2020

Bottling

February 2021. This wine has not been filtered, clarified or cold stabilized.

Winemaking

Harvest method: By hand Maceration: Cold maceration at 9 °C for 6 days. Alcoholic fermentation: With autochthonous yeasts, in stainless steel tanks, for 22 days at 23/25 ºC. Malolatic fermentation: It is made spontaneously in French oak barrels for 28 days at conditioned temperatures of 28 °C

Aging

6 months in third and fourth use french oak barrels.

Appearance

Red colors with ruby ​​sparkles

Food Pairing

Accompany very well stews with fine herbs.