Manual harvest in 15-kg boxes and cooled for 24 hours. Grapes are then destemmed and left to carry out their
fermentation in a 1500-litre troncoconical French oak barrel with daily soft and manual punch-downs, known as pigeages. After the malolactic fermentation in the same barrel, the wine is transferred to 300-litre French oak barrels to age for 12 months.
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.
