Pumped-over and punched-down
Fermentation temperature 26ºC
Fermented for 10 days and 6 day maceration
13 months barrel ageing
Malolactic fermentation in barrel
Alcohol content 14 % by volume
Total Acidity 5 / PH 3.60 / IC: 13,28
Vineyard names: Valseca and Tasugueras.
Soil type: Clay-limestone
COLOUR: Ruby red violet with Prussian blue undertones and a deep sea violet rim. Tears are broad and dense, slightly coloured and fluid.
NOSE: Before swirling, gives off a mineral character, including iodine and Indian ink. On swirling, fruit flavours emerge, with a distinctive toast note that helps to release the predominant black fruit. Patisserie and burnt vine clipping aroma that, little by little coat the nose. Black chocolate with pepper and a touch of bay also appear so that, in the end, the memory of harvested fruit in the wine press is the most intense.
PALATE: Intense, lively, with polished tannins. Very syrupy, causing the saliva to be dense and flavourful; ripe cherry imposing itself on cedar and slate which attempt to compete with it. In the end, the sensation is silky and welcoming. The finish is long and noble, repeating the initial flavours. It is a mature adolescent wine, marked by the house DNA, the Sonsierra mountains, and the altitude and age of vineyards.