The personality of a vineyard transferred to the bottle
Tempranillo 85%, Mazuelo 10% and Garnacha 5%
Fermentation time was 16-18 days with daily pumping over in stainless steel vats at a controlled temperature of 26-28ºC. Each variety was fermented separately.
Malolactic fermentation took place in concrete tanks.
Barrel ageing was done in 225-litre oak casks, of which 75% were made of American wood (the rest being French Allier), and it lasted for 20 months with 4 rackings per year. The barrels where ageing took place were all from brand new to 7 years of age.
At the time of release, this wine shows a bright cherry red colour. On the nose, aromas of cranberry and spices stand out. On the palate, clear tastes of cherry, plum and blackberries coming through, combined with very well rounded up tannins providing an elegant mouthfeel, a full body and a fresh and fruity aftertaste.
This wine should drink very well for the next 15-20 years if properly stored.