Tempranillo, Syrah and Merlot. 14% vol.
The grapes are skewed and crushed before passing to the maceration-fermentation tanks. The fermentation is carried out at a temperature between 26 and 28ºC for 20-25 days. The maceration of the pastas is extended throughout the period of fermentation, by means of oxidative recovery operations 3-4 times per day, daily feeds and various properties to obtain the desired chromatic, gustative and aromatic characteristics.
The aging is done in oak barrels of French, Hungarian and American origin.
Aging time for 10 months.
Purple cherry red cherry red color, powerful tinted, dense, slow-falling tears.
Variety and secondary fruit aromas (blackberry, black plum in liquor and bake breeding derivatives where notes of toasted nuts (almonds), roasted (black chocolate, charcoal) and spices (nutmeg) and vegetable end (moss, earth wet).
Varietal record, and matched by aging (toasted, spicy, balsamic) and notes of burned caramel, strong and long taste aftertaste, and dull finish.