Vinification in concrete vat, pre-fermentation with cold temperature. Fermentation with indigenous yeasts during 20 days with soft crushing and pump overs. Malolactic fermentation and 18 months in french oak barrels. Bottling without finning nor stabilization. 95 % TEMPRANILLO, 5% OTHER
Complex nose with hints of mature cherry and fines aromatic herbs. Subtil and elegant. Fine and silky tanins. Exuberant and delicate.