Vineyard: 1200m. of height. Soils of alluvial origin, loose structure and very permeable. Special handling of pruning, irrigation and canopy to obtain low yields and grapes of the highest quality.
Vinification: Manual harvest. Selection of bunches in vineyard and selection table at the entrance of the winery. Putting fermentation tank by gravity. Pre-maceration in cold for 5 days. Fermentation by selected yeasts at controlled temperatures, 25-26 ° C. Maceration after fermentation for 10 days.
Aging: 10- 12 months in French and American oak barrels.
Tasting notes: Intense deep red color. Deep and complex aromas, highlights the black fruits combined with notes of pepper, is characterized by subtlety and elegance. Of great structure and volume of mouth, silky body with textured tannins, and marked acidity that gives it a lot of freshness.
Suggested service temperature: 15-16 ° C.