Nose

on the nose we find notes of herbs, dried fruits reminiscent of almonds and baked goods.

Palate

On the palate with balanced acidity, sucrose with a floral aftertaste.

Growing Conditions

Altitude: 800 masl Density planting: 7200 plants per hectare Production: 1 plant per bottle Vineyard management: It is driven by high trellis, on silty clay soil, with drip irrigation. Selection method: Manual double selection

Harvest

First week of February 2021

Bottling

End of August 2021

Winemaking

Harvest method: Manual Maceration: 100% destemmed grapes are received in cement eggs, working at temperatures between 8/10 °C for 5 days. Warehouse Reception: It is received in 18 kg boxes. Alcoholic fermentation: It works with indigenous yeasts, its process lasts 23 days, it is made like a red wine where it is sought to extract tannins that will then help us in our subsequent aging, carrying out a daily pump-over and 2 soft stampings. Malolactic Fermentation: It is conditioned in cement eggs at 18 °C for 22 days.

Aging

After alcoholic fermentation, it is left in contact with the cement egg skin for 3 months. Contact with the skin gives it the subtle amber color.

Appearance

Subtle pale amber colo

Food Pairing

It can be served well with seafood or roasted asparagus.