Appearance: Intense ruby red color. Intense nose of strawberry, forest, licorice and a faint animal quality. In mouth: Round and well-structured; vanilla, chocolate and licorice aromas in a long finish. AWARDS: Descorchados 90 points, Sommelier Wine Awards Bronze Medal
Warm temperate climate with a Mediterranean rain regime, very cool springs, very warm summers and mild winters; large temperature differences and constant afternoon breezes from the coast.
Dark brown soils are of alluvial origin, deep loam and sandy loam, subsoil rocky and gravelly.
Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius. Extraction: Traditional pumping-over and punching. Fermentation: Starts with active dry yeast (Bayanus); temperature 25 to 28 degrees Celsius.Aging: 12 months in French and American oak barrels.
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