Hand harvested during the second and third week of October, and fermented in stainless steel tanks at a controlled temperature of 28ºC, we manage to achieve a perfect balance between extraction process and aromatic content of the grape varietal.
Following malolactic fermentation, the wine is aged in French oak barrels for 10 months.
The wine has intense red-violet color, with garnet shades. The nose has the very recognizable notes of Tempranillo, with its wild fruits, red cherry, plum, blueberries and some memories of white pepper. The palate is round, fresh, and elegant.