Fermentation: with indigenous yeasts, according to the year between 35 and 45 days of maceration on the skins in small steel tanks, without temperature control, manual stirring and without using pumps and sulfites during all the period
Description:Ruby-red colour with delicate garnet hues on the edge. Fruity aromas, including blueberry, cherry and macerated black cherry, pervade the nose first. However, the tertiary notes provided by the lengthy ageing are what stand out most here. Cinnamon, tobacco, tealeaf, roasted coffee bean and, lastly, subtle hints of leather are the main descriptors. Elegant spices, such as white pepper, cloves and cinnamon, round off the sensory journey. The velvety, silky smooth tannins are mature and compact.
