Technical notes

  • Grape varieties: Tempranillo (centenary vines).
  • VOL %: 14%
  • Apellation: “Vino de la Tierra de Castilla y León”

Wine making

  • Harvesting: manual (small boxes, 18 Kgs).
  • Winemaking: the grapes pass through the selection table; they are destalked and very lightly crushed. Maceration lasts for 20 days. Then the malolactic fermentation is carried out in new oak barrels (with batonnage twice a week).
  • Aging: carried aut in new oak barrels for 14 months (minimum).
  • Serving temperature: 16 - 18 ºC.
  • Decanting: There may be precipitates the wine, as it is not subject to any clafirication of filtering process (so a to alter the wine as little as possible). Appearance of precipitates does not mean the wine is of less quality; the techniques applied make us respectful with the final product (the wine) as well as the environment. Therefore, the appearance of precipitates in the wine is a sign of greater quality and less manipulation of the product.

Tasting notes

  • Intense cherry red.
  • Accented aromas of berries, licorice, and prunes, with a smoky and spicy nuance from barrel aging.
  • Fresh and powerful on the palate, well structured, width good aging potential in bottle.
  • Elegant nose with hings of licorice and black fruits, topped with a subtle note of vanilla and green coffee.

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