Manual harvesting in 10 kgs boxes.
Alcoholic fermentation and maceration during three weeks, partly in french oak barrels and partly in stainless steel tanks, at 25º controlled temperature. Malolactic fermentation produced spontaneously in the barrels.
11 months in new 225 and 400 litres French oak barrels.
1200 x 75 cl bottles.
Dark covered garnet. Unctuous and with slow tear.
Complex nose, with strong dark candy fruit aroma (plum). Spicy licorice and vanilla notes, on a mineral bottom.
In mouth is powerful, with elegant and corpulent tanins. The aromas become more Intense and concentrated, keeping a significant acidity that contributes to long and fresh end.
To be consumed at 18º
Pairing: hunting meats, roast meat, and matured cheeses.
Alcohol 15.5 % vol
Volatile acidity 0.61 gr/L expressed in Acetic acid
Total acidity 5.40 gr/L expressed in Tartaric acid
Sulfure dioxid 36 mg/L