Part of the harvest is foot trodden in traditional shallow, open marble troughs, known as lagares. The remainder is fermented in stainless steel tanks, with temperature control, with a long post-fermentation maceration. Malolactic fermentation then takes place in the barrels.
12 months in small French oak barrels
Deep in colour. Enormous concentration of aromas. Notes of jammy red fruits and spices. Potent and elegant. Solid, vigorous, with compact and well integrated tannis. Long and distinct finish. A wine for ageing.