First part of the fermentation with indigenous yeast. Maceration with the skins for 48 hours.
Fermentation at 15ºC in 400-liters French oak barrels. Conservation and aging with the lees in the same barrel for 9 months. Limited production of three barrels.
Presentation
GRADUATION & TEMPERATURE
PRESENTATION
Cases of 6 bottles of 75 cl.
ALCOHOL
14,00%
SERVICE TEMPERATURE
8ºC
TASTING NOTES
Straw yellow color, intense nose of ripe stone fruits, with clear notes of incense, memories of hay and slight mint aroma.
Slightly tannic in the mouth, giving presence to a glyceric passage, where the wood is appreciated respecting the maximum character of the wine with an excellent balance of acidity. Long aftertaste.
