Winemaking

• Harvest: manual
• Vinification: initial manual selection in the vineyard, second selection
  in the winery and subsequent destemming. Malolactic fermentation is
  carried out in new French and American oak barrels.
• Aging: in French and American oak barrels for a minimum
  of 14 months.
  Subsequently, aging in bottle for 12 months.
  The passage of time may cause precipitates or
  sediments to appear in the bottle.
• Serving: 16 -18º C

Tasting notes

Intense ruby red color. Aromas of black and red fruit complemented by
roasted and spicy nuances contributed by barrel aging.
In the mouth, it is fresh and powerful. Well structured, with good evolution
in bottle. In retronasal the memories of licorice, black fruits,
spicy notes, vanilla and coffee appear.