Winemaking:
Grapes harvested by hand into small boxes and transported to the cellar where they were gently crushed. Cold maceration for 3 days and spontaneous fermentation with temperature control just to not exceed 30ºC. 1 daily “Delestage” and 2 manual pump-overs with air for better color fixation and aroma integration. Maceration for 23 days. Malolactic fermentation and aging for 24 months in new 225 liter premium French oak barrels.
Grape Varieties:
Old Vines
Tasting Notes
Concentrated ruby-coloured wine, with a complex and intense aroma, highlighting the bouquet from aging in the bottle and with very present notes of black fruits, spices, light toast and balsamic. In the mouth it is a wine that fills itself in layers, with fine tannins that are very present and with a fresh and persistent finish.
Store and serve advice:
Keep the bottle in a horizontal position away from direct light. Serve between 17th – 18th.
Food Pairing:
Goes well with game dishes.
Allergens:
Contains sulfites.