The grapes come from a selection of plots of old vineyards (between 70 and 90 years old) planted in glass at high altitude (910-915 m) with yields between 1000 and 3000 kg / Ha
The harvest is done manually in boxes of 20 Kg. Each plot is harvested and vinified separately to let each small terroir express its full potential. Once in the cellar, the grapes are destemmed and incubated in small concrete tanks where the grapes are macerated for 2-3 days before the start of the alcoholic fermentation with its indigenous yeast during 20 days. During the fermentation, light daily punch downs are carried out to favor the extraction. Once the alcoholic fermentation is over, the resulting wine is macerated in until it has
reached 28 days of incubation. Then, the free-run wine (vino flor) from each plot goes to a selection of barrels based on its aging potential and organoleptic characteristics where it undergoes malolactic fermentation and subsequent aging for 20 months.
Intense and bright cherry red color. Powerful nose, where the floral intensity is surprising. Aromatic background of great complexity, where the notes of violet and fruit are perfectly integrated with the notes of undergrowth and black licorice and with the exquisite, but subtle, toasty and smoky touches from aging. In the mouth it is opulent, intense and balanced. Very fresh entry that gives way to a silky and very feeling pleasant, with ripe tannin and in its right concentration. Great finesse and minerality. A gift for the senses.
