VINIFICATION Slow alcoholic fermentation at controlled temperature for 10-12 days, with whole grapes in small, stainless steel tanks and indigenous yeast. Prolonged maceration up to 30 days. Malolactic fermentation in brand new, medium-toasted French oak barrels, with stirring twice a week to achieve a perfect balance of oak and fruit. After 3 months, the wines are racked and aged in barrel for 15 months. TOTAL TIME IN BARREL 18-20 months in new French oak. AGEING IN BOTTLE 2 years minimum before release.
TASTING NOTES The almost black colour discloses all the potential of this wine. Complex bouquet of rich, wild blackberries and refined spice that delivers good depth. Pleasantly full in the mouth where its elegant character is enriched by a firm tannic structure. Delicious mineral notes result in good length and a refreshing finish. One can taste the exceptional attributes derived from the old vines and the expertise of the handcrafted vinification process. Serve at 15ºC.
- Producer info