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 clusters in the vineyard and selection table upon entry to the winery. Putting fermentation tank by gravity. Cold maceration for 5 days. Alcoholic fermentation carried out with selected yeasts at temperatures between 23-26 ° C. Maceration post-fermentation for 10 days.
Aging: 10- 12 months in French and American oak barrels.
Tasting notes: Intense violet color. On the nose, ripe red fruits stand out with a marked floral presence, perfectly harmonized with the contribution of aromas of oak. The mouthfeel is soft with sweet and velvety tannins.
Suggested service temperature: 15-16 ° C.