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Cherry color with very light violet hues and a balanced aroma combining the fresh fruitiness of the variety and the n...Read more...
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Traditional process with stemmed grapes. Cold macerations for 2 or 3 days and then the must ferments at a temperature of no more than 26-28ºC. In total the wine stays in the vat for 14-15 days. After malolactic fermentation is complete, the wine is racked off and left with no other treatment for 1 or 2 months before going into American-oak casks with an average age of a year where it remains for 12 months.
Cherry color with very light violet hues and a balanced aroma combining the fresh fruitiness of the variety and the nuances supplied by the oak. It manages to achieve a maturity and phenolic and aromatic balance which is appreciated in its harmony and roundness. Full, supple mouth feel with soft but well structured tannins, round, long with a fine, pleasant lingering finish.
Dietary Information: Certified Sustainable
4000 Cases produced.
Aged 12 months in American Oak.
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