Fruity sensations dominate, with hints of red fruits and well-ripened small wild fruits (blackberry, currant, wild strawberries), floral notes (violet petals) and minerals (graphite, iron). Spicy notes of aging, cinnamon and black pepper. With highly integrated wood that denotes the high quality of this selection. Powerful structure in the mouth, with a body and firm tannins of great elegance and quality, splendid acidity. It gives a sensation of seamless solidity and without aggressive points, solid, with a great balance that provides a sensation of freshness. Tasty and full, with extensive and complex hints of fruit, minerals and spices in the aromas on the palate. It reproduces the sensations of the nose, but perhaps even more defined and sharp. A long, broad and elegant aftertaste. Fermentation always occurs naturally and spontaneously. The grapes will always ferment in wooden tanks, of small capacity, without temperature control with indigenous yeasts. Maceration is variable but can last up to two or three weeks. Aged for 18 months in new French oak barrels. After aging, a light clarification is carried out with fresh egg white.

Fruity sensations dominate, with hints of red fruits and well-ripened small wild fruits (blackberry, currant, wild strawberries), floral notes (violet petals) and minerals (graphite, iron). Spicy notes of aging, cinnamon and black pepper. With highly integrated wood that denotes the high quality of this selection.

Powerful structure in the mouth, with a body and firm tannins of great elegance and quality, splendid acidity. It gives a sensation of seamless solidity and without aggressive points, solid, with a great balance that provides a sensation of freshness. Tasty and full, with extensive and complex hints of fruit, minerals and spices in the aromas on the palate. It reproduces the sensations of the nose, but perhaps even more defined and sharp. A long, broad and elegant aftertaste.

Fermentation always occurs naturally and spontaneously. The grapes will always ferment in wooden tanks, of small capacity, without temperature control with indigenous yeasts. Maceration is variable but can last up to two or three weeks. Aged for 18 months in new French oak barrels. After aging, a light clarification is carried out with fresh egg white.