ORIGIN OF THE GRAPES:
Vineyards: Proprietary vineyards in San Vicente de la Sonsierra and Labastida.
Average yield: 39 Hls./Ha. Manually selected clusters with further selection in the winery by means of a sorting table.
Traditional, 100 % destemmed. Temperature-controlled fermentation between 25 and 28º C with selected yeast (Saccharomyces cerevisiae)
Extended maceration for 16 days, with two pump-overs daily in the beginning with a light pump-over daily during the last ten days.
Barrel: 14 months in Bordeaux barrels of French and American oak.
Age of the barrels: maximum “3 wines barrels”. Racked regularly every 4 months. - Winery
(aged for 15 months in a combination of French and American oak barrels that range between three and five years old) Brilliant ruby. Pungent red berry and cherry scents are energized by mineral and pipe tobacco notes. Sappy and seamless on the palate, offering juicy raspberry and bitter cherry flavors that become sweeter with air and smoothly blend richness and liveliness. Finishes supple and long, with gentle tannic grip and a lingering suggestion of candied flowers. - Vinous Media 91 Points
This juicy red offers fresh flavors of cherry, blood orange and licorice. Light tannins and citrusy acidity give backbone to the round texture. Balanced and lively. Drink now through 2023. 5,000 cases made. -TM - Wine Spectator Magazine 90 Points