As they reach the optimum point of ripeness, Tempranillo, Syrah, Grenache and Cabernet Sauvignon grapes are harvested and fermented in stainless steel tanks at a temperature between 25 ° C and 29 ° C. Subsequently held maceration lasting 2 to 4 weeks depending on variety, while the malolactic fermentation is carried out. Once, the wines become 2nd and 3rd use of 225 liters French oak barrels. The months in barrel depend on the variety and the vintage, being 9 months the average aging time. Breeding is finished, proceed to the blend of different varieties and a natural clarification by gravity, to leave bright wine before bottling.
Of high layer and violet cherry red wine. The nose is fresh and intense with notes of ripe red fruit. In mouth is soft and with volume thanks to a round and velvety tannin. The step by mouth is soft and fresh, giving way to a long finish where the red fruit with the toasted-own upbringing is mixed for 9 months in French oak barrels.
To accompany white meat, pasta, sausages and grilled red meats