Made from Tempranillo grapes from low-yielding vines harvested when slightly overripe. Left in a vat for three weeks and fermented at between 24ºC and 28ºC, with daily pumping over and periodic “délestages” (rack and return). The malolactic fermentation is carried out in new oak casks made from wood from Missouri and the Centre of France, and then aged on its lees until time for racking. Afterwards, the wine spends twelve months in the same casks with racking at regular intervals. After bottling the wine is rounded off in our bottle cellar for at least 6 months.
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.
Deep, black-cherry colour with good robe and iodine-coloured hues. A complex bouquet on the nose, with aromas of fruit, spices and smoked nuances. A full, solid mouth-feel, a long finish and good concentration which augur well for good evolution in the bottle.
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