Appearance: Intense red color with bluish highlights. Nose: Intense nose of blackberry, spices, freshly cut wood and cherry liqueur. In mouth: Full in mouth, well-structured, with a long finish of toast and brandy.
Moderately warm temperate climate with a Mediterranean rain regime, with moderately warm summer days (influenced by the coastal mountain range) and cool, humid nights.
Shallow, reddish-brown loam and clay, sprinkled with gravel from the metamorphic rock beneath.
Harvest method: Hand picked, with double selection in vineyard. 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 25-28 degrees Celsius. Aging: 12 months in French and American oak barrels.
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