Handpicked grapes were destemmed and cold-soaked for 4 days in stainless steel tanks, then a slow alcoholic fermentation lasted 15 days at 24-27ºC with soft pump-overs each day. Continuing the wine was left for post-fermentation maceration, by every day tastings is decided when the wine is going to be drained. Skins are pressed and blended with the drained wine. The wines are racked to French barrels where the malolactic fermentation takes place naturally.
18 months in new and old french oak barrels. After this, the wine is blended and bottled where stays ageing for 2 years before is released to the market.
This multilayered wine delivers great character, soft tannins, spiced peppers, with hints of plums blackcurrant, and oaky aromas. This wine leaves a lasting impression.