Harvest
Manual harvesting in 10 kgs boxes.
Vinification
Alcoholic fermentation and maceration during three weeks, at 25º controlled temperature in stainless steel tanks. Malolactic fermentation produced spontaneously in the barrels.
Maturing
10 months in 3-4 year old 400 litres French oak barrels.
Production
900 x 75 cl bottles.
Sensory
Intens garnet. Semi-covered.
Nose with a wide black fruit (Blackberry) deep aromas, and a hint of interesting black pepper, Mediterranean herbs (Thyme) and some notes from the oak (Cocoa and Vanilla).
In mouth is voluminous, tasty, balanced, with sweet tanins. Ends with a slight bitterness.
Suggestions: to be consumed at 18º
Pairing: red meats, rices (fish or meat paella) and semi-matured cheeses.
Analytics
Alcohol 15.5 % vol
Volatile acidity 0.47 gr/L expressed in Acetic acid
Total acidity 6.00 gr/L expressed in Tartaric acid
Sulfure dioxid 56 mg/L
