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ELABORATION PROCESS

The grapes were harvested by hand, carefully selected on a sorting table. Alcoholic fermentation took place in stainless steel vats equipped with temperature control systems at 30º C, with pump-overs aimed at extracting all the nobility from the grapes. Subsequently, a prolonged maceration was carried out for 25 days. Malolactic fermentation: In stainless steel vats

AGEING

The wine was aged for 18 months in French oak barrels (100% new barrels made in DBR cooperage)

CLIMATE AND HARVEST CONDITIONS

Several spring frosts of not too low temperatures but of long duration reduced the number of clusters per plant. However, thanks to this frost we obtained less fruit which, for high end wines, is a characteristic that is sought after since having less fruit gives us a greater concentration of aromas and flavors. The summer arrived with hot days but cool nights, with average high temperatures of 35.6°C (95°F) during January and February, and nights with average lows of 4.9°C (39°F). This fluctuation of temperatures between day and night is reflected in good fruit ripening.

TASTING NOTES

This wine has a deep ruby red colour. On the nose aromas of raspberries and ripe cherries stand out. We can also find aromas of saffron, paprika, nutmeg, black pepper, chocolate and tobacco. In the mouth it has a great personality, excellent volume, great structure and elegant and balanced tannins