• Sublime and exclusive.

Varieties:

• 100% Tempranillo.

Elaboration:

• Fermentation in stainless steel tanks for 10 days at 26ºC. Maceration with the skins for an extra 4 days to obtain the right colour. Malolactic fermentation in new French oak barrels.

Aging:

• 16 months in a selection of 30 new French oak Bordeaux-type barrels. A minimum of 8 months’ bottle aging.

Tasting notes:

• Bigarreau cherry colour, bright in the nose.
• It has outstanding fruity notes (strawberry, currant and licorice), very well combined with the aromas of aging, especially roasted and toasted coffee. The palate is long, balanced, round, with a good entry and a long finish.