Winemaking and ageing
Fermented in stainless steel vats at a controlled temperature of around 28ºC.
Maceration with skins for approximately 20 days.
Aged for 18 months in American and French-oak casks (50%).
Rounded off for 18 months in the bottle cellar.
Tasting note
Ruby-red colour with a golden rim. Bright and deep.
Complex aromas. There is a great balance between the fruit (cherries, black plums, ripe blackberries) and the clean nuances coming from the wood (clove, pepper, vanilla and coconut). The nose is further enriched by the aromas that develop during bottle ageing.
Smooth and balanced on the palate with a full, elegant feel and a long, lingering finish.
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