4- day criomaceration at 9ºC. The must remains in contact with the skins for 12-15 days to obtain a higher expression of the fruit and colour but not a too high maceration to softens the tannins. Fermentation finishes without the skins and then it begins a two-week micro-oxigenation, after which the malolactic fermentation starts. The wine remains in tank during the cold season and after that it is aged for 5 months in new Amerikan oak barrels with incisions inside that incresase the surface contact.Read more ?
The vineyard is 20-30 years old, at an altitude of 500 m. The soil is pebbly and stony with a clay and chalky subsoil.
Intense cherry colour, with purple shades. Seductive aromas of red and black fruits with hints of vanilla and licorice. Meaty and silky texture.
- Analytics - Approximate values
Alcoholic grade 13,5
Acidity 4,6 g/l
Sugars 2,4 g/l
Ideal companion for barbacues, stews and meats. It pairs excellently with semi-cured cheese.