DESCRIPTION
The vines are trained in the vaso system and undergo vigorous Canopy management and green harvest during the maturation process beginning in June and finishing in August September.
Vinification process begins in the vineyard where only the most perfect mature bunches are selected beginning the end of September and finishing 15th to 20th of October. The fully matured bunches are harvested into small boxes to prevent crushing. And taken to triage tables at the winery.
The selected grapes are placed into small stainless-steel tank with capacity between 7 and 8 tons. The must is basket pressed.
Production: 61.000
TASTING NOTES
Appearance: Deep red, scarlet dim.
Aroma: Cedar vanillin top notes are followed by aromas of black fruits and a hit of molasses.
Palate: Initial impressions of rich, sweet fruit juxtaposed with gun-flint mineral, bright acidity and soft tannins.
Íñigo Alberto Tamparillas
VINEYARD
AGEING
SERVING TEMPERATURE
AWARDS