Selected grapes from wines with an average age of 30 years are used to create the most contemporary yet timeless wine from Montecillo.
Each variety is fermented separately in stainless steel tanks at a controlled temperature of 26ºC. The must remains in contact with the skins for 20 days to achieve the desired extraction of color and aromas. Afterwards, malolactic fermentation takes place in underground cement tanks.
Subsequently, the wine is racked into new French oak barrels and mixed oak barrels – with alternating French and American oak staves – where it ages for 26 months. In the final racking, the two varietals are blended. The wine then ages as a single wine for the last two months. After this, it is refined in the bottle for at least 18 months before being released to the market.
It has an intense cherry red color with a high layer, with still violet reflections.
On the nose, it is powerful with fruity notes such as black plums, blackberries, and hints of vanilla.
On the palate, it is unctuous and enveloping. Pure harmony and explosion of flavors with a long finish.