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 of 25-27 ° C for 14-18 days with oxidative recovery operations 3-4 times per day in order to favor the extraction of color and aromas without excess of tannic matter.
After the period of maceration-fermentation, the deposits are discovered and the resulting paste pressed through pneumatic press.
After 2-3 transboundaries, the wines are blended, which are subsequently clarified and stabilized before bottling.
Red color high-yield eggplant, ripe velvety blue and teary medium, very stained and tightly attached to the cup wall.
Fresh aromas and varietal character, with presence of black fruits (blackberry, black plum) and spicy notes (sweet pepper, cilantro) and minerality (wet earth, coal, ink)
Structured and wide mouth in the mouth, tannins and acidity present, slightly refreshing finish that refreshes the wine, fresh and vegetable aftertaste (cut grass) and balsamic retronasal. (eucalyptus)