Fleshy ripe fruit (strawberries, raspberries, red apple, blackberries) combine with an iodine-like mineral character and smooth tannins. The finish is very slightly spicy thanks to the French oak influence. A flexible wine, try with pork or grilled red meats.
Traditional elaboration, 100% destemmed.
Pre-fermentative maceration during 3 days at 6ºC (42.8º F) with indigenous yeast selected from our own vineyards, with very light pump-overs and a light aeration.
Alcoholic fermentation: 9 days. Temperature controlled between 26 º and 28 ºC with 1 or 2 daily pump-overs during the first phase and a daily pump-over at the end.
Post-fermentative maceration: 10 days.
Directly barrelled into 30% new French oak Bordelaise barrels, 30 % second wine barrels and 40% from two wines barrel where the malolactic fermentation will take place and where it will stay on its fine lees during the first 6 months.
AGEING: 16 months in new Bordelaise barrels of French oak.