An aromatic “roble” full of freshness and intensity
Winemaking: Fermentation and maceration in 15,000 kg vats, at a temperature of 28ºC during 3 weeks. Malolactic fermentation in vats. Minimun intervention and battonage.
Colour: Dark cherry red, with violet notes on the rim characteristic of its youth.
Nose: Notes of black fruits stand out, fundamentally blackberries, accompanied by fresh tones of aromatic plants typical of scrub land. The end is pleasantly reminiscent of strawberry yogurt.
Palate: It stands out for its freshness and great intensity. Sweet unctuous entry, well-structured and lingering sensations accompany throughout its journey. Very persistent and with a slight tannin finish characteristic of Tempranillo.