Description
Winemaking
The grapes were harvested manually and transported to the winery, where they were destemmed. The alcoholic fermentation took place in a stainless steel lagar at a temperature of 26–27°C. After completion, we kept the wine in post-fermentative maceration for 5 days. The malolactic fermentation occurred naturally in stainless steel tanks, and then it was transferred to barrels, where it remained for 18 months. The next step was the blending.
Winetasting
Intense color. The aroma reveals tremendous depth and complexity, with plenty of pepper and nutmeg, macerated berries, and moss. On the palate, vigorous tannins stand out but are tamed by time and the solid structure. Rich and refined, with a lot of freshness in the never-ending finish.
