The production is done by separate varieties, because they have different ripening times. Once we have decided the optimal point, we enter the grapes in the cellar. The maceration-fermentation is done simultaneously with the seeds and their skin, at a temperature of 24-26ºC, to obtain the maximum coloring matter and tannins that will give part of the color and provide the necessary tannins for the longevity of the wine. Before finishing the fermentation, we bleed it and press the pasta to give it structure and tenacity. After fermentation, they cause malolactic acid by transforming malic acid into lactic acid, obtaining more softness from the wine. A little clarification and they put it with oak barrels for 12 months and finally we make the blend to obtain the maximum expression, a gentle filtration and at the end the bottling.
Alcohol content: 13,5%
Total acidity (sulfuric): 3.92 g / l
View: dark cherry color, shades of tile.
Nose: powerful, intense aroma, Ripe Fruit, Blackberry, Cherry, spicy notes.
Palate: very elegant, soft fleshy, ripe tannins.
Consumption temperature of 16-18º C.
Suitable for red meats, game, cured cheeses, blue. Chocolate cakes.