Variety: 100 % Tempranillo, Tinto fino or Tinta del país.
Vineyards: Controlled old vineyards in Manchuela (Castilla).
FERMENTATION: Selected yeast (Saccharomyces bayanus). Fermentation temperature controlled between 28 and 30 ºC.
MACERATION: 8 days of maceration during fermentation with 2 daily pump-over’s. Post fermentative maceration for 6 days. Gentle extraction, one light pump-over daily.
AGING: 6 month in deposit and 6 month in French and American Bordelaise oak barrels.
Tasting notes: Ruby red with light violet in the edges of the glass. Red fruits (raspberries, blackberries) of nice intensity, coffee, toasted notes and vanilla. Well structured, balanced tannins-alcohol-acidity, fresh mature fruit in perfect conjunction with the characteristics of aging (spices, toasted coffee and noble wood). The finish leaves a pleasant memory of lightly toasted notes.