Traditional wine making, Cold maceration during 24 h. Fermented at 26º C under temperature control, followed by maceration for 10 days with skin contact. Once the desired objectives are obtained, it is drawn of and pressed.
Colour: Deep and ruby red of great clarity and brightness.
Aroma: High intensity, fruity and floral aromas. Fine notes to toasted and spices.
Palate: Smooth start, this wine is wide, Fleshy and harmonious and well structured. Rich in nuances, very balanced and ample, long aftertaste.