100% of our clusters were handpicked early in the morning to arrive fresh at the winery. They were then cold-macerated prior the fermentation for 96 hours at 6ºC, also known as “cold soak”.
The primary fermentation took place during 8 days in stainless steel tanks under controlled temperature at 28ºC. Once the fermentation finished, the wine stayed “Post-Fermentation Maceration” from 15 to 20 days to extract the grapes potential to the utmost.
We let the Tempranillo and Cariñena aged for 24 months in French oak barrels while the Garnacha aged for 24 months in American oak barrels (225 L. barrels). We chose a final blend from the best barrels and then kept the wine in the bottle for 36 additional months.
A glass-coating opaque purple color, it has greater density and grip than the Reserva cuvee as well as layers of ripe, sweet fruit. Nicely balanced wine.