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Tasting Notes:
Elaboration and Aging:
Manual selection in grape vines at their optimum maturity point. In the cellar, the grapes are macerated in cold for 6 to 8 hours to achieve a greater aromatic extraction in the final wine. The grapes are pressed at soft pressures and the must goes to new American oak barrels where they ferment between 15 and 20 days at a temperature of 16 to 20ºC. After the fermentation, the wine remains with its fine lees, which are stirred periodically and kept in suspension. The wine is periodically sampled to control its aromatic evolution and determine the optimum moment of racking and After bottling. The grape arrived in the winery in an excellent state of health and the wines obtained are very Mediterranean wines, aromatic and fruity. Aged in barrel for 6 months.