Aging in barrel: 12 months in French oak barrels, 50% new and 50% second year
Elaboration: Manual harvest. Double grape selection in the vineyard and in the cellar. Optical bench selection and gravity filling. Whole grape without scrape to get more fruit.
Destemmed. Alcoholic fermentation at 28ºC in stainless steel. Daily traces for color extraction and temperature control. Malolactic fermentation. Clarification and racking. Later it happens to barrels and to bottle.
Cherry red with some ruby tone. Clean on the nose, with fruity aromas that integrate perfectly with notes of its passage through wood. Large structure in the mouth, fleshy, expressive, soft and broad, with sweet tannins well integrated. End with long aromatic persistence.
White and red meats, small game, roasts, meat stews and cured and creamy cheeses.