The destemmed grapes are macerated with their skins at an average temperature of 22ºC. Once the maceration process has completed, the wine remains in contact with the grape skins for a further 7 days. Malolactic fermentation takes place in medium-toast American oak. The wine is aged in American and French oak barrels for 12 months, with racking taking place every 4 months. The stabilised wine is then bottled where it continues to evolve.
Intensive cherry-red colour, with dark ruby highlights. On the nose aromas of fresh red fruits and spices with a hint of aniseed. Excellent depth on the palate, well-balanced, elegant and smooth.
Rich casseroles and pasta dishes, roast poultry, beef, lamb, pork, cheese.
Gold Medal. CINVE, Spain.
Silver Medal. Concours Mondial de Bruxelles, Belgium.
90 points. Catavino, Spain.
Bronze Medal. Decanter. UK