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 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.
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.