Description
The wine making is done in small open tanks, maintaining each sector separated. First a cold maceration is performed for five days and later it is fermented with different yeasts, both selected and natives, alternating different remontage and open hat techniques. Then it was placed in French oak barrels where was done the malolactic fermentation and where it remained for 9 months. The wine did not undergo any type of fining prior to bottling. Wine with a bright deep ruby color. Fresh aromas marked with mature red fruit like raspberries and cherries, a flower, herbs and wet earth perfume. On the palate it is spicy with floral hints, with a good structure and volume, it has a balanced acidity that makes it fresh and persistent.
