The vineyard located between 490 and 550 meters above sea level is made up of clay and alluvial soils mainly on the surface. This heterogeneity of soils gives them great fruit complexity and significantly marks the character of the area. On the other hand, it should be noted that the alluvial soil will produce wines with less body but more finesse and, above all, wines that are prepared for consumption more quickly.
Once the phenolic maturity of the grapes was reached, they were collected and vatted. Through maceration, pre-fermentation and subsequent fermentation at around 25ºC, the tannins and aromas that make up the personality of this wine are extracted. After malolactic fermentation, the wine gains softness and then remains in American oak barrels for 12 months. The barrel will provide structure, stability and aromas typical of the wood. Finally, it will rest in the bottle for 6 months to round off before going on the market.
This breeding continues to be a true reflection of this land. To highlight its first sensory step, clean and bright, with a medium-layer garnet red color. Aromas of red fruits and aromatic spices with some mineral touch that characterizes them so much. In the mouth you can appreciate its freshness and phenolic structure, with a pleasant, non-astringent tannin that will fill your mouth. Its retronasal is faithful to its olfactory phase, with ripe and pleasant red fruit.