The vinification begins with the pre-fermentative maceration at 10º C. during 4 days. After that we begin with the alcoholic fermentation in stainless-steel tanks, with a daily control of the temperature, density and sensorial analysis. After alcoholic fermentation, we macerate it for 5-6 days more without very hard pumping in order to get a balanced structure. Then it begins its malolactic fermentation being stored in concrete tanks. Finally, through the racking, we eliminate the lees, we clarify the most, and we filter it in order to stabilize the wine for its future bottling.
Red colour with shades of violet and blue hues. In the nose in has medium-high intensity. Intense fruity nature to plum, strawberry and blackberry. Milky hints from the malolactic fermentation, showing notes of yoghurt. Rich in the mouth and good structure from ripe tannins.