The first step is a prefermentation cold maceration of 7 days at 10ºC.The fermentation takes place in truncated conical stainless steel tanks at a maximum temperature of 30ºC. After the alcoholic fermentation the wine macerates with the skins for 22 days. Malolactic fermentation takes place in oak barrels.
The wine was aged in new French Allier oak barrels for 16 months. During this
period the wine is racked 4 times.
A deep bright garnet colour. Deep and concentrated aromas with a fantastic
amount of layers ranging from ripe fruits totoasty and balsamic notes to hints of mineralsand spices. Rich and powerful on the palatewith consistent broad mouthfeel and a finish that is potent, expressive and elegant. A red wine of an xclnt status.
It is highlyrecommended wine decanting before serving at a temperature between 16 – 18 ºC
40% Garnacha, 40% Cabernet Sauvignon and 20% Syrah.