Regarding quality, red wines need to have a good acidity and aromatic intensity and therefore our high altitude vineyards in Toledo are critical. The large thermal contrast between night and day temperatures allows for the creation of good acidity and intense aromas during the cool nights.
The grapes are received and inspected upon arrival at the winemaking cellar and were pre-macerated for 24 hours. Afterwards, they are de-stemmed and crushed. Fermentation and maceration occurrs in stainless steel deposits over eight days at a controlled temperature, after which the tanks are emptied and the skins pressed. The next step is malolactic fermentation before finally being filtered and bottled.
Following fermentation, the wine is aged in 80 percent American and 20 percent French oak for 4 months at temperatures between 13-16º C. The barrel-ageing is followed by another four months in the bottle.
Colour: Intense, brilliant and clean ruby colour.
Nose: Intense and complex aroma with hints of ripe fruits, plums and savoury notes including toasted nuts.
Palate: Round, warm, very well balanced with a persistent finish.
Food matches: Roasts, grilled meats, legumes and medium and strong cheeses.