Tempranillo, Graciano and Mazuelo.

Vintage of the bunches by hand, whole, clean and without leaves, in optimum ripeness. After de-stemming, the vinification was carried out by the traditional method, not surpassing a temperature of 28? C. The sulfite was slight and the discovery was made at a density of 995 g / l, followed by malolysis. After this, the process of aging for 13 months in oak barrels, 70% French (Nevers, Allier and Thronais) and 30% American (Apalache and Wisconsin) was initiated. Then we proceeded to filter and stabilize by cold. It was bottled in an inert atmosphere. It has remained between 5 and 6 months in the bottle before leaving the cellar.

TASTING NOTE

Beautiful ruby ??red color with a high layer, clean and bright, with a perfectly combined aroma between the fruit and barrel aging. The palate is round, balanced, very well structured, elegant and long in the aftertaste.