ELABORATION
Destemming of the grapes. Cold pre-fermentation maceration at a temperature of 14 ºC for 5 days. Fermentation in stainless steel tanks at controlled temperature with daily punching down. Natural malolactic fermentation for 48 days in new 225-litre barrels. Ageing in 225-litre barrels. French oak barrels for 18 months. Bottled unfiltered.
TASTING NOTES
In view, bright ruby red colour with high layer and slight tones of evolution. On the nose, very intense aromas of Chinese ink and black fruit compotes (blueberries and plums), which evolve into mineral notes, blond tobacco and toasted wood. On the palate, balanced, silky, velvety and with a broad, long and very complex finish.