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The harvest: The cycle began with a very rainy autumn. The winter was very cold and loaded with several snowfalls, which resulted in a late sprouting that marked the development of the entire vegetative cycle. Spring was also rainy giving way to a summer in which high temperatures came later than usual. The delay in the cycle was maintained until maturity, beginning the harvest of red grapes on October 15th. The fruit arrived at the winemaking cellar with good sanitary status and maturation. The grades were medium and the levels of acidity fairly balanced giving rise to wines with great potential both for early consumption and for ageing as well as storage.
Vinification: The grapes are destemmed and crushed before undergoing a cold maceration at 6º C for 36 hours. Afterwards, the must and skins are placed in stainless steel deposits and fermented at a constant 25º C. Following fermentation, the wine begins the malolactic fermentation naturally after a month.
The ageing: The wine is aged for 18 months in American and French oak barrels, one to three years old and with a medium toast. The wine is racked every 6 months. After the final racking, the wine is lightly clarified and decanted and bottled directly without any type of filtration.
Tasting notes
Colour: A highly intense and deep core of dark cherry with a pinkish edge. Bright and clean.
Nose: Complex, with good intensity. Over a background of ripe fruit, one notices notes of cocoa, wild fruit (dark cherries), smoke and liquor. As it stays in the glass, mineral and balsamic notes begin to arise. The wood is well integrated.
Palate: Full of flavour on the fore palate with a base of wild ripe berries as the principal sensation, similar to a mix of jam, candy and marinated plums. Light, velvety feel, with a liquorice finish.
Food pairing: Pairs well with poultry, red meats, lamb, pasta in sauce and all types of mature cheese.