Very deep purple crimson. Aroma to ripe blackberry, plum, damson and cassis, spice too. Full black body, velvety texture, ample black fruits, good freshness and spice too. Very tasty, delicious, elegant with a long and intense end of tasting.
Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. and . Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.