Vinification: The grapes are destemmed and concealed, passing through a cold pre-fermentation maceration (6 ºC) for between 3 and 7 days. To homogenize the temperature of the tank, a daily pump-over is made with the idea of making an extraction by “infusion”. To start the alcoholic fermentation, the tanks are tempered to 20ºC with the native yeasts. In 5-6 days a fermentation is achieved to quickly eliminate sugar and avoid organoleptic deviations. Finally, a post-fermentation maceration is carried out for between 3 and 10 days at different temperatures (between 26 and 30 ºC) with less maceration in sandy plots and more in clayey ones. The wines are transferred to other stainless steel tanks for malolactic fermentation. Aging: Aging for 12 months in French oak barrels.
View: Intense, dark ruby color. Nose: Attractive notes of cinnamon, spices, lavender and cherry cherry that give way to a wine with a smooth texture and pleasant balance. Mouth: It is a powerful, concentrated and meaty wine, with elegance and complexity. Its silky tannins, great structure and excellent finish stand out.
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