WINEMAKING: The grapes were hand-picked,  de-stemmed and crushed. Fermentation in stainless steel tanks at 26-28°C with enzymes and selected yeasts. Vigorous pumps-avor for the colours extraction. 100% malolactic fermentation. Aging: 30% in stainless steel tanks; 70% in new French and American oak barrels for 8 months.

Blending, bottling and maturation in bottle.

TASTING NOTES: the barrels are used to mature and complex the wine’s character. Deep in colour, green pepper and vanilla character on the nose, full bodied, rich, ripe and complex tannins.