VITICULTURE
The vineyards are planted on red clay soils with underlying brown or crystalline limestone, with some schist outcrops. They thrive under a Mediterranean climate, with large thermal fluctuations and hot, dry Summers. After careful canopy management during the growing season, the grapes were hand picked and transported to the winery in small crates.
VINIFICATION
After each grape variety was received, the grapes are destemmed and crushed, underwent pre-fermentation maceration. Fermentation itself was carried out in “Lagares” and stainless steel vats with temperature control.
AGEING
After undergoing malolactic fermentation, part ofthe wine spent 12 months in a 2 and 3 year old French and American oak barrels. Once bottled, the wine was then aged for a further 2 months in our cellar. In order to maintain its unique characteristics, this wine has not been stabilised and may create sediments naturally.
TASTING NOTES
Clear, deep violet red wine, with aromas of blackberry, black cherry, spices and floral notes. Structured, balance and full-bodied, with a long and fresh finish.
LONGEVITY
Between 5 and 15 years, if stored in a cool and dark place with the bottle lying down.
PAIRING
Red meat, game, strong cheese and sausages. Serve at a temperature of 16-18ºC.
Decanting is recommended.