Intense red colour.
“Bouquet” of ripe red fruits,
combined with a hint of
smoke. In the mouth, it
shows great volume, with
sweet and persistent tannins.
Long lasting finish.
WINEMAKING
Manual
selection of the grapes, berry
by berry. Maceration during five
days at 10°C. Fermentation at
26° C, pumping over twice a day.
Post-maceration with one pigeage
a day. Total maceration time, 28
days. Malolactic fermentation in
vats. Aging, ten months in new
barrels, medium toasted French
oak.
AWARDS
Medalla de
Oro, Concours Mundial de
Bruxelles, Lisboa, mar. 2006.
Medalla de Plata, Concurso
Catad’Or nH Columbia, 2005.
