Manual harvest with careful selection. Old vines between 60 and 80 years old with very low yields (1500 kg/ha) at high altitude (915 m a.s.l.).
Each plot is vinified separately. In the winery, the grapes are destemmed and vatted in open barrels or concrete tanks where they macerate for 2-3 days. Fermentation is carried out with wild yeasts for 20 days while gentle daily punching is carried out to favor extraction. Next, the free-run wine from each plot is transferred to a selection of barrels based on its aging potential and organoleptic characteristics where malolactic fermentation is carried out and subsequent aging for 18 months.
Intense and bright cherry red colour. Powerful nose, where the floral intensity surprises. Aromatic background of great complexity, where the fruity notes and sparkles of violet are integrated perfectly with the notes of undergrowth and black liquorice and the exquisite but subtle touches roasted and smoked from aging. In mouth is opulent, intense and balanced. Very fresh entrance that gives way to a silky sensation and very pleasant, with ripe tannins and in its fair concentration.
