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 at the beginning of April. Selection of bunches in vineyard and selection table at the entrance of the winery. Putting fermentation tank by gravity. Pre-cold maceration for 10 days. Fermentation by indigenous yeasts at controlled temperatures, 23-26 ° C for 14 days. Maceration post fermentation for 10 days.
Aging: 100% of the wine aged in new French oak barrels for 12 months.
Tasting notes: Intense red color with marked violet notes. An intense aromatic expression, floral notes like violets, roses, and spices like black pepper combined with ripe red fruits, plums and cherries. Its aging in French oak barrels gives it elegant aromas of smoked and tobacco combined with chocolate notes. The palate presents a sweet and generous start, full and concentrated palate with a persistent finish and great elegance.
Suggested service temperature: 15-16 ° C.