VINEYARD INFORMATION

Vines selected in zones between 500 to 700 m. altitude, from vineyards over 50 years old, where the land is scarce and stony, on windy mountainsides, the minimum vigour and production per plant does not exceed 1.5 kg. Unirrigated vineyards and hand- picked harvested.

WINEMAKING

The grapes are chilled between 8 to 10 ºC. for 4 or 5 days, macerating, to extract their maximum potential. Then they are fermented at 26ºC. with constant over pumping and delestage, to obtain a highly concentrated wine.

WINEMAKER'S COMMENTS

With this whole process we have achieved a wine with an intense red colour with violet edges, an intense bouquet, clean with hints of raspberry, sour cherries, blueberries and a peach base with spicy/balsamic notes. It is intense on the palate, smoothly filling the mouth with the taste of mature fruits, leaving a long, fruity aftertaste.