Winemaking Method:
Manual harvesting in 20 kilo crates during the first fortnight in August. The grapes are selected in the vineyard and again in the wine cellar upon delivery. The de-stemmed must is placed directly into the cryomaceration tank. Alcoholic fermentation takes place in stainless steel tanks using traditional extracting techniques.
The wine remains as long as necessary for maximum extracting that the varietal allows until its transfer into French and Hungarian oak barrels takes place, where it is aged for several months with no set limit.
Basic Principles:
Achieving a generic wine (with unlimited aging) with its maximum varietal expression harmonising with tinges obtained during its stay in the barrel, finally rounded out and sharpened in the bottle.
Wine-tasting Characteristics:
Appearance: Intense garnet red with purple glints and a medium high tone.
Nose: Complex with berry aromas (raspberry), touches of cocoa and lightly toasted.
Palate: Spicy touches appear on the finish, rounding it out well.
Pairing with Food:
Ideal for combining with red meats, game and stews, as well as an impressive final touch to any meal.
