>> Varieties

Syrah. 12% vol.

>> Vinification

The grapes are skewed and crushed before passing to the maceration tanks. A moderate maceration of the pulp is carried out for 3 hours at a temperature of 12ºC, posterior bleeding of the flower must, static degrade at a temperature of 13ºC and alcoholic fermentation at 14ºC for 16 days.

Intense cherry red cherry red color, bright rivet and velvet-iodized and powerful tinted, dense and stuck tear.

Elegant aromatic palette marked by the presence of ripe black fruits (black and white plum jam), and roasted and smoked derivatives (burned charcoal, nuts), smoked, spices (nutmeg, nail), chamomile leaf Dried and fungus (truffle) and humid forest.

It maintains the varietal, terrous-mineral (plaster, ink) and retro slightly balsamic-spicy taste (black pepper, cilantro) and citrus peppers.