On the nose it presents aromas of blackberry, with hints of chocolate.
On the palate with smooth and integrated tannins.
Altitude: 1000 masl Year Planted: 1963 / 1999 Density planting: 7200 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
Third week of March 2020
February 2021. This wine has not been filtered, clarified or cold stabilized.
Harvest method: By hand Maceration: Cold maceration at 8 °C for 5 days Alcoholic fermentation: With native yeasts, in stainless steel tanks for 22 days at 23/25 ºC Malolatic fermentation: 100% spontaneous in french oak barrels for 30 days.
6 months in third and fourth use French oak barrels.