A ruby color with hints of violets. Red fruit such as strawberries and plums, as well as its well known aromas of liquorice, anis and a touch of vanilla, chocolate and champignon aromas. Perfectly balanced with ripe, fresh tannins and a long refreshing finish.
End of March- Middle May-April. 23-24º Brix. The beginning of spring was cold, but quickly changed to normal once the flowering period arrived. The weather was milder than normal during the growing period, allowing the grapes to mature with more ripeness and complexity.
The grapes were hand picked and were not crushed on reception at the winery; the clusters were only de-stemmed. The whole berries had four days of cold maceration prior to fermentation and ten days of maceration at 25ºC after fermentation. Selected and native yeasts were used during the fermentation, which took place in tanks of 40,000 Lts. Spontaneous malolactic fermentation took place in tanks. 80% in stainless steel and 20% in used oak barrels (three years old) Aged in oak for four to six months. Slightly filtered.Bottled in December 2017.