| Grape Harvest |
Manual harvest. Last weeks of October and first weeks of November. |
| Elaboration Process |
Fermentation at 28°C for 15 days. Maceration is extended for an additional 21 days after fermentation. Aging takes place with 70% in new American oak barrels and 30% in French Allier oak barrels for 12 months. The wine rests for a minimum of 12 months in the bottle racks to achieve its roundness. |
| Service Temperature |
Preferably at 16ºC - 18ºC |
| Tasting |
COLOR: Very intense cherry, very high layer, clean and bright. AROMA: Very intense, complex, very ripe red and black fruits, with backgrounds of skins from very old vines. Peculiar, different. MOUTH: Fatty fruit tannins very well combined with wood. Absolute power that recalls the goodness of the grapes it comes from. Elegant. |
| Grape Variety |
80% Tempranillo - 15% Graciano. Preparation from vineyards over 65 years old. |
