ELABORATION
Destemming of the grapes. Cold pre-fermentation maceration at a temperature of 15 ºC for 4 days. Fermentation in stainless steel tanks at controlled temperature with daily punching down. Natural malolactic fermentation for 42 days in new 225-litre barrels. Ageing in 225-litre barrels. French oak (85 %) and American oak (15 %) for 14 months. Bottled unfiltered.
TASTING NOTES
In view, bright ruby red colour with high layer and little evolved. On the nose, very intense aromas of cassis and ripe fruit (strawberry, blackberry and plums), accompanied by spices and the sweet notes of toasted wood. Balanced, tasty and long on the palate with a full, creamy and balsamic finish.