Varieties: Viura y Tempranillo
Average age of the vines: 50 Years
ORIGIN OF THE GRAPE
Production: Cold pre-ferment maceration (cold soak) and subsequent pressing of the grape.
Alcoholic Fermentation: Spontaneous, with wild yeast, at a controlled temperature of 8 ºC for a duration of 20 days.
Malolactic Fermentation: Does not take place.
By tilting the glass approximately 60 degrees and on a white background, in the heart of the glass, we can see rich and bright red onion hues. On the meniscus, we can see this is a well-preserved young wine, retaining the clear meniscus.
By holding the glass still, and thanks to the power and aromatic cleanliness of this wine, we can get an idea of the complexity and breadth of aromas it possesses. By swirling the glass, we get aromas of a mixture of fruits of the forest, like raspberries or cranberries.
On the palate it is a balanced wine, with an exceptional mid-palate and long finish. The evolution on the palate leaves us with fresh sensations with mixtures of fruity flavours, such as peach, banana and red fruits.
In terms of the touch sensations on the palate, it is a persistent and pleasant wine.