Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. 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. Wine is aged in American, French of Allier and Portuguese oak barrels of 225 Lt, from the best origins, for 6 months.
Deeply coloured, aromas, are intense and complex. The palate is full bodied with concentrate fruit balanced by rich tannins. Ripe blackberry flavour is complemented by dried fruit and spice notes. The finish is dry and extremely persistent.
Excellent by itself or with any full flavoured dish.
8,3 kgs (6x75cl)
135 cases (6x75cl) - 15 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle: 5 014313 701269Case: (6x 75cl): 050 14313 70225 9