Vineyards are older than 30 years old and the yields do not go more than 5.500 kg/ha, manual harvested.
Fermentation of destalked grapes in stainless steel tanks
equipped with cooling jackets to maintain temperatures steady below 28°C. Skin contact maceration for 30 days, with twice daily over pumping.
Maceration process at least 30 days to get volume and fat which will balance the wines.
After a malolactic fermentation which is made with the lees, the wine will spend 18 months in American 70% and Fench 30% barrels from one to three uses.
Deep, intense cherry red color. With a powerful nose with intense notes of ripe wild berries(blackberries) and hints of cedar and vanilla; all very nicely blended. Impressive attackin the mouth. Meaty and exceptionally well balanced, with notes of stewed fruit over a background of toasted wood accompanied by supple
tannins. Persistent aftertaste with a marked personality.
SERVICE TEMPERATURE: 16ºC.