The grapes were destemmed and crushed before undergoing a cold maceration at 6º C for 36 hours. Afterwards, the must and skins were placed in stainless steel deposits and fermented at a constant 26ª C. Following fermentation, the wine was bled out and began malolactic fermentation naturally after a month.
The wine was aged for three months in new French oak and stirred weekly. It was then racked to sealed concrete tanks where the wine was decanted naturally before being filtered and bottled.
tered and bottled.
Colour: Bright and intense centre with a ruby edge. Very clean.
Nose: The high toast of the French oak imparts a toasted vanilla and chocolate aroma, with touches of coffee, but the entire bouquet is very well balanced, highlighting liquorice and red fruits on top of a bed of spices.
Palate: Flavours of red fruits, liquorice and dark chocolate with a warm and persistent finish.
Food matches: Recommended with semi-cured cheeses and most types of Spanish tapas.
Production was lower due to the lack of rain and the high temperatures that continued at the end of the vegetative cycle, which also induced the start of the harvest to mid-September. The dry weather required extra care of the vineyard, but also brought grapes with exceptionally good sanitary conditions – the healthiest in the past 10 years – and an excellent balance between alcohol levels and polyphenols.