90% Tempranillo, 8% Garnacha, 2% Graciano
Whole bunches destalked in French oak in vats. Cold maceration at 5oC over 6 days. Fermentation controlled at 28oC over 14 days, with three pumpings over a day. Total maceration with skins of 20 days. Devatting by gravity and vertical press. Malolactic is done in barrel. Aged for twenty-four months in new French oak.
Intense red color with purple undertones. Powerful on the nose with aromatic herbs, balsamic, black fruit and mineral notes. Silky and balanced tannins, smooth and voluminous, long soft finish.
Bunches softly pressed in a vertical press. Fermentation in new French oak barrels over 24 days at a temperature of 20oC. Aged for nine months in French oak.
Pale yellow color. Subtle and fragrant nose with citric and deep minerality. Powerful yet silky, with great volume and persistence aftertaste.