Destemming, cold maceration for 4 days, controlled fermentation and subsequent maceration for 8 days with temperature control limited to 28ºC and aged for 15 months in new French and American oak barrels for minimum 6 months.
Picota cherry red colour with slight violet hues.
Reminiscences of red fruits such as raspberries and redcurrants. At the same time buttery aromas, cocoa, and spices such as black pepper can be appreciated, giving way to reminiscences of toasted wood.
Initial taste with plenty of volumes, dry, with a slightly bitter, well-balanced finish. A very marked, persistent tannin with an ample retronasal aroma.