on the nose we find notes of herbs, dried fruits reminiscent of almonds and baked goods.
On the palate with balanced acidity, sucrose with a floral aftertaste.
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
First week of February 2021
End of August 2021
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.
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.
Subtle pale amber colo
It can be served well with seafood or roasted asparagus.