Aging red wine, 12 months in oak barrels

VINEYARD: Gobelet vines older than 40 years at an altitude of  600 m. Chalky and stony soils. Surrounded by a  pine forest and aromatic plants that offer the distinctive character to autochthonous yeasts.    

WINEMAKING: Cold maceration at 10ºC for  6-8 days. Alcoholic fermentation  is started by the autochthonous yest  for 3 weeks. Aging for 14 months. After a slightliy clarification the wine is bottled and sits in our cellar at least six months.      

TASTING: Intense dark cherry-red with garnet hues and a  spicy and balsamic touch. It is very intense and complex. In the mouth complete, round with surprising silkiness and elegant.