Viticulture:

The grapes are picked by hand and transported to the winery in small crates. Here they undergo a rigorous selection process and after destemming they are put in winepresses with dry ice to prevent the proliferation of any type of bacteria. Fermentation proceeds for seven days during which the cap is punched down into the must via the pigeage technique so as to achieve a very high level of extraction of colour and aromas. To avoid the need to use sulphites,
decanting is performed using natural fining agents and filtration of plant origin before passing the wine into American-oak casks where it is aged for fiffteen months until ready for bottling.

Varieties: 100% Tempranillo

Tasting Notes:

Color - Clear and bright with a deep robe of black cherry and ruby iridescence.

Aroma - Intense, powerful, with a balanced bouquet. At first notes of blackberries, blueberries and blackcurrants appear, as well as jammy fig and plum fruit. There are also spicy notes coming through, with incense, coffee and smoky nuances.

Taste - A very well-balanced, meaty wine with a lingering finish. It displays sharp acidity but very well set off by the weight of the well-tamed tannins.