WINEMAKING METHOD
Made with Black Listán and Syrah grapes from our family vineyard. Pre-fermentation maceration during 5 to 6 days at 8 ºC. Alcoholic fermentation with constant pump-over to favour colour enhancement.
Once fermentation is complete, the must is transferred to French oak casks where malolactic fermentation takes place, using the lees to accomplish a four month battonage or stirring, in order to create more complexity, volume and a fruit/wood balance.
BASIC PRINCIPLES
To attain an age-worthy wine by means of the symbiosis of both varietals. Its colour and structure is softened by the lees being stirred following malolactic fermentation in the cask.
WINE-TASTING CHARACTERISITICS Appearance : Intense garnet red with purple glints and a medium high tone. Nose Complex with berry aromas (raspberry), touches of cocoa and lightly toasted, reminiscent of café au lait. Palate Starts out sweet on the tongue, balanced and with rounded tannins.
FOOD PAIRING
Red meats, game and stews and also an impressive after-meal drink.
PRESENTATION
Prestige 75 cl. bottle. Case holding 6 bottles with separators.
Limited production according to vintage
Only available in hotels, restaurants and specialised shops.
