Wine produced with Garnacha red grapes from low-yield vines planted between 1915 and 1940. Grapes are hand-harvested in 15 kg plastic boxes.
Bunches are selected one by one on the grape sorting table. Afterwards, they are destemmed and crushed and transferred to stainless steel truncated cone deposits.
The juice is cold pre-fermented for 5 days to extract a maximum number of fruity aromas. Controlled fermentation at 24º C with pumping over and manual punching down to immerse the uppermost layer and extract the polyphenols necessary for good aging. A manual vertical press is used in the process. Malolactic fermentation is performed in barrels.
Wine ages in new barrels of different origins such as French, Hungarian and American oak for a minimum of 16 months prior to its subsequent refinement in the bottle.
Cherry color with maroon edges.Nuances of fresh red fruits, alcohol with toasted, cocoa, cedar, spicy and tobacco notes over a raspberry background. Subtle mouth sensation. Silky,velvety and pleasant wine. Intense aftertaste with a sweet finish.