WINEMAKING: Manual harvest in 20 kilo plastic boxes. The destemmed and slightly crushed grapes were macerated for 10 days in stainless steel tanks, with two pump-overs daily and a temperature of 24ºC. After racking, it underwent malolactic fermentation in tanks in our underground cellar and was subsequently aged for 20 months in French and American oak barrels.
TASTING NOTE: Intense red with violet edges. Characteristic aromas of the Prieto Picudo variety, blue flowers and wild fruits linked with sweet and roasted tones, vanilla, and spices. In the mouth, sweet tannins predominate, combined with ripe fruit and mineral touches.