Fermentation: Takes place at a controlled temperature, never exceeding 26°C, for about 15 days. The maceration continues for another 10 days.
Aging: 18 months in French oak barrels. During this period, the wine will be racked twice. In April, the ﬁnal assembly is made and the best barrels selected.
Bottle: Bottled in September. The wine is released after 6 months in the bottle.
Color: Deep ruby
Nose: Wild strawberries and light notes of vanilla and chocolate. On the ﬁnish, a hint of spice.
In the Mouth: Balanced, overall tannic but not overpowering; good acidity that gives persistence.