Fermented and macerated in stainless steel vats. Full malolactic fermentation in oak and maturation in new French barriques for 12 months and in bottle for a further 6 months. Red fruits, blackberries, plums, spices, a metallic tone, vanilla, accented acidity, ripe tannins, plethoric mouth.
Alcoholic fermentation and extraction in stainless steel vats at 23˚C. Post-fermentation extraction at 20˚C. Total extraction time 14 days. Full malolactic fermentation in barriques. Maturation in new French barriques for 12 months, 4 of which in the presence of light lees. The wine matured in bottle for a further 6 months in our cellar.
Alcohol by volume
Total acidity (tartaric acid)
The color is bright, clean, deep ruby color. On the nose it has depth, strength and density. The aromatic character is focused on red fruits – sour cherries, blueberries, red cherries – along with spice, aromatic herbs and a touch of minerality. On the palate it is medium to full bodied with interesting acidity and very high quality tannins, while aromas of red fruits, earth and metal together with tobacco and spices dominate. The aftertaste is long, complex with constant evolution.
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