Strains of about 10 years old, and in a rather poor soil, which favors stress in the strain and makes the grape have a very interesting concentration of color-sugar-polyphenols. Harvested by machine at dawn and taken to the winery immediately. Skidding and vatting in storage. Every year is different, but more or less, we leave it with the skins between 6 and 10 hours, and we do a direct bleeding of the tank, static settling with cold and fermentation at controlled temperature, always maintaining the varietal aromas.
Short time in deposit and bottled as quickly as possible, to avoid oxidation.
Medium ruby. Intense aromas of quince and red fruit compote. Dry, with good fruit flavor and some herbal notes. Structured, balanced with nice finish and good length.