A soupy sort of wine with raisiny aromas. It tastes salty and feels astringent, with tomato, herb and brothy flavors. The mouthfeel is the best part.
PREPARATION: Cold maceration with the skins at 6º C for 12 days, fermentation at controlled temperature at 26º C in 10,000 liter stainless steel tanks where they make the malolactic fermentation.
TASTING: Intense cherry red, with fine oak aromas of creamy oak leaves and notes of coffee bean, combined with echoes of jam and fruit in mouth tasty, powerful with dense and sweet tannins.