Manual harvest in small boxes of 15Kg. After spending 24 hours in a cold room, the grapes are destemmed and transferred to a concrete tank to spontaneously begin alcoholic fermentation with their own wild yeast,
accompanying the process with light daily manual punches. FML and aging in 500L French oak barrels for 30 months.
Limited production of 3,300 bottles.
A dark, intense and dense colour. A nose rich in violets, cocoa and spices. Deep and rich in the mouth, with a good volume and structure. Sweet tannins accompany a very lively freshness. A long and lingering finish.
