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. MLF and ageing for 25 months in different vats: 500L in amphora and 1500L in 3 new 500L Austrian oak foudres.
Limited production of 2.500 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.
