9-day alcoholic fermentation at 26º C. Extended skin-contact maceration for 12 days. Malolactic fermentation in French oak barrels. Aged for 18 months, using French oak barrels and American oak barrels.
Deep ruby-red colour. High aromatic intensity, with prevailing balsamic notes of aromatic herbs, lavender, fennel and rosemary. Perfectly integrated scents of black fruit. Big mouth-filling wine; well-balanced acidity in the mouth, with a pleasant structure and fine tannins. Pleasant finish, with a background of dark fruit, plum and chocolate.