Made from well-ripened Mazuelo grapes in early harvests and only in selected vintages. Fermentation was gradual and very even at a controlled temperature of 24ºC. Maceration continued for almost three weeks, with a series of “délestages” (rack and return) and regular pumping over. Malolactic fermentation took place in new American-oak casks at 18ºC for 10 days. It subsequently remained in the same casks for six months. After natural decantation and successive racking operations, the wine was bottled and transferred to the bottle cellars to round off.
In order to preserve the wine’s structure and flavour intact, it was bottled without any prior clarifying or tartaric stabilisation, so a sediment may form in the bottle which in no way affects its sensory qualities. In this case it is a good idea to pour the wine into a decanter before serving.
Medium-high depth and intense red colour and lively reflections. A wide range of aromas in which the floral notes give way to red berries like redcurrant, strawberry and cherries. On the palate it has good, firm backbone and a lively sensation of freshness in the finish.
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