Winemaking: Cold maceration during 3 days. Traditional fermentation of each variety separately in tubs of French oak, with temperature control, fermenting at a lower temperature of 28 ° C. Maceration with the skins over 1 5 days. Malolactic fermentation, is carried out in new French oak barrels. After this, is a careful selection of the best barrels and subsequent Assembly.
Parenting: raised on their own in a particular selection of new barrels of French oak, grit, Lees for 14 months.
Color: cherry red intense, clean and bright.
Aroma: powerful, with aromas of fruit jam, assembled on a background mineral and roasted.
Mouth: powerful, structured, oily and great balance, with sweet tannins. Fruit and toasted tones that give a great complexity and elegance on the palate, very persistent are.