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 in new and used French and American oak barrels) Vivid ruby. Smoke- and mineral-accented red berry preserve, cherry-cola and floral scents on the highly perfumed nose. Fleshy and concentrated in the mouth, offering energetic raspberry, cola and bitter chocolate flavors and an exotic, sweetening touch of vanilla. Shows excellent clarity and thrust on the long, smooth finish, which is framed by fine-grained, rounded tannins. - Vinous Media 91 Points
Some berry and chocolate with a hint of hazelnut. Medium body, firm tannins and a flavorful finish. Always excellent. Drink now. - James Suckling 91 Points