The grapes are fermented and macerated separately in stainless steel tanks. Fermentation is carried out at a controlled temperature of between 28 and 30º C and maceration takes about 15 days, depending on the variety and the state of the grapes. Once the alcoholic and malolactic fermentation is complete, the wine remains in 225-liter oak barrels for 9 months. Once the barrel aging time has elapsed, the different varieties are blended, thus obtaining a perfect blend of the three varieties. The result is a wine with the elegance and fullness we desire for our aged wines.
COLOR: Attractive ruby red color.
AROMAS: Intense and spicy aroma with hints of vanilla and toasted notes typical of barrel-aged wine with hints of ripe red and black fruit in the back of the mouth.
MOUTH: Tasty on the palate and expressive in black fruits with hints of vanilla and toffee, making it a very pleasant wine.
PAIRING SUGGESTIONS: Perfect accompaniment to red meats, stews and cheeses. Optimum drinking temperature: 16º-18º C.