Apellation: “Vino de la Tierra de Castilla y León”
Harvesting: manual (small boxes, 18 Kgs).
Winemaking: the grapes pass through the selection table; they are destalked and very lightly crushed. Maceration lasts for 15-20 days. Then malolactic fermentation is carried out in stainless steel tanks (80%) and barrels (20%).
Aging: carried out in french and american oak barrels for 16 months. Then the wine is aged in the bottle for two years. Aging in the bottle implies evolution and refinement of the wine.
Serving temperature: 14-16 celsius degrees.
Cherry red with pomegranate hints.
Intense with red fruit aromas (cherry), blended with hints of vanilla, coconut and liquorice.
Well balanced. In mouth, sweet sensations of vanilla, red fruits and liquorice.