Winemaking Method:
Harvest is carried out in the second half of August in 20kg crates. Only grapes from pre-selected plantations are used, chosen beforehand for their maturity and phenolic potential. After de-stemming and crushing, the grapes pass directly into the fermentation tanks.
Alcoholic fermentation is carried out in stainless steel tanks, with 3 daily racking that gradually become shorter, over 15 days. After the wine is extracted from the grape skins, it is kept in the tank for malolactic fermentation to take place. After natural sedimentation, in October, it is transferred to French and American Oak barrels. It remains in the barrels for a minimum of 4 months when it is bottled and rested for a further 4 months before it is ready to go onto the market.
Basic Principles:
To create an oak-aged wine in the barrel over a minimum of 4 months, one that conveys the unique characteristics of the grape variety combined with the bouquet that the new wood provides.
Wine-tasting Characteristics:
Appearance: Intense cherry-red, medium to full depth, with violet tones. Clear and sharp.
Nose: Clean with intense aromas of very mature fruit and spices, oaky tones and a mineral depth of volcanic ashes and smoke.
Palate: Well-structured, medium-bodied and pleasant on the tongue, it has well-integrated tannins and is agreeably persistent. It finishes with a pleasing reminder of very mature red berries and spices.
Pairing with Food:
Rice dishes, red meat and game. Cured cheese and sausage.
