Description

After manual selection of the whole bunches, the de-stemmed grapes ferment in a press with mechanical treading at a controlled temperature (24-28ºC), followed by malolactic fermentation. Aged for 9 months in French and American oak barrels.
It is a red with an intense and complex aroma, with the spicy notes of the Cabernet combining very well with the wild fruits of the other varieties and the smoky notes of the barrel. Well-bodied, with solid but tamed tannins, it is full of strength and brightness, promising excellent evolution in the bottle.