Hand-picking. Once the grapes reach the winery, they are cooled to 4°C. The grapes are separated from the crests and then a double manual selection of bunches and berries is made to remove any damaged, dry or unripe berries. Fermentation in French oak barrels, cold maceration for 5 days at 10°C to extract the colour and aromatic characteristics.
During fermentation, the skins are manually dipped into the juice to ensure gentle tannin extraction. Once fermentation is complete, the wine is aged in contact with the mash for a further 30 days to ensure a rounded and soft flavour thanks to the lees, skins and the barrel wood itself. The malolactic fermentation is carried out in 225 litre French oak barrels. During the first 5 months, each barrel is turned twice a week to move the lees and give the wine a more rounded and mellow flavour. From May onwards it is left alone to allow the lees to sink to the bottom by gravity so that they can be separated and drained. The wine is aged in barrels at 16°C for a further 8 months until it is bottled.
An intense cherry red wine. Nose with intense aromas of red ripe and expressive fruit, balsamic notes and wood, as a consequence of ageing in new French oak wood. In the mouth, the resulting wine is structured, very expressive, with velvety tannins and personality. With a long and persistent aftertaste. Balsamic flavours stand out, as well as red ripe fruit. Balanced and residual sweetness.