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.