After a hand harvest, the grapes go to stainless steel tanks where the must remains in contact with the skins for 8 days to extract all its color and tannins. Subsequently, alcoholic fermentation begins for 8-12 days at a temperature of 26-29ºC, and then malolactic fermentation takes place at 20ºC. Subsequently, the wine spends 18 months in new American oak barrels and another 18 months in the bottle.
High layer cherry colored wine. On the nose aromas of candied fruit, cocoa and subtle notes of noble wood emerge. In the mouth it is tasty, round and balanced. It is elegant, complex and with a long aftertaste. Phase in which its sweet character and ripe fruit reappear again in perfect coexistence with the oak.
Perfect companion for all kinds of meats, stews, cured cheeses or succulent dishes.
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