The destemmed grapes underwent a cold pre-fermentation maceration for 36 hours at 6º C to optimize the extraction of aromatic elements present in the skins. The must was fermented at 26ºC and macerated
for a total of 10 days. After being racked, the wine underwent malolactic fermentation spontaneously after one month.
After secondary fermentation and racking, the wine was placed in concrete tanks to help the decanting process, whereupon it was ready for filtering and bottling.
Colour: An intensely layered centre with mauve tones near the edge. Lively, clean and layered.
Nose: Clean aromas characteristic of young tempranillo; aromas of wild fruits (blackberries, raspberries and sloes). Floral notes and a slight nuttiness on the finish.
Palate: Shows a certain amount of character on the attack, although its acidity is offset by the warm, liqueur-like feel. On the finish, it is pleasant and a little treacly, and at the very end slightly satiny. The varietal character is noticeable once more on the palate, with hints liquorice and dairy products on the aftertaste.
Food matches: This wine goes well with all kinds of Spanish tapas and chorizo-based dishes.
The year began unusually cold and rainy and spring came extremely late, as the average temperature of below 10ºC in June illustrates. The result was a late flowering and fruit set. In addition we had a lot of rain: whereas the average precipitation in the last 10 years was 600 litres/year, in 2013 we have had 1040 litres! This situation extended till June, contributing to flood some lots and as result, the flowering and fruit set has been very irregular, leading to less production. The picking started 20 days later compared to the prior year. Quality has been quite an issue that demanded a strong effort. Those that worked hard in the vineyard all through the year, doing green harvests and increasing the ventilation of the clusters, actually have harvested sane and perfectly mature grapes. Their high acidity will give wines an outstanding structure and a long life.