85% Tempranillo, 15% Graciano
Whole bunches destalked in French oak in vats. Cold maceration at 5oC over 6 days. Fermentation controlled at 28oC over 16 days, with three pumpings over a day. Total maceration with skins of 22 days. Devatting by gravity and vertical press. Malolactic is done in barrel. Aged for twenty-four months in new French oak.
Intense purple color. Powerful and elegant on the nose, with a great complexity of aromas of minerals, mint, spices, wild herbs, toffee and cocoa. Great harmony in the palate of ripe tannins, complex and full of flavors of black fruits, raisin, licorice, and coffee.