VINEYARD: Selection of old vines of the highest quality
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 color, high robe, 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.
SERVING TEMPERATURE: 17-18ºC (62-64ºF)