The destemmed grape is incubated for 20/25 days at 28-30ºC. It is subsequently decanted into a tank where malolactic fermentation takes place. Once this is complete, it is again decanted and then transferred to a barrel to begin the aging process.
The ageing process takes place during 12 months in barrels of American oak (80%) and French oak (20%)
Look: Clean and bright, of intense cherry colour, with ruby rim.
Smell: Excellent varietal expression, forest fruits and red fruit jam.
Perfect balance between fruitiness and nuances acquired during the ageing, highlighting pleasant roasted notes of vanilla and a hint of balsamic.
Taste: meaty and velvety, appreciating fresh and ripe fruit (blackberries and cherries) with a pinch of vanilla, coconut, mint and bay. Well structured, refined and long.
Pairing: to accompany elaborate, consistent dishes. Red meats, strong-flavoured cheeses, game, casseroles…
Due to its characteristics, it is a wine of great longevity. Although also perfect for its consumption now.