Vinification in concrete vat, pre-fermentation with cold temperature. Fermentation with indigenous yeasts during 20 days soft crushing and pump overs. Malolactic fermentation and 12 months in french oak barrels. Bottling without finning nor stabilization.
TEMPRANILLO 100%
Red violet with bright coat. Good intensity and finesse. Aromas of liquorice, fines herbs, mixed with fine hints of oak. A wine with volume, full of fruity sensations with a balanced acidity and sweet tanins that provide structure and persistence.