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VITICULTURE AND PREPARATION:The harvest is manual using 15kg boxes.Once in the winery, a second grape selection is made.Fermentation in 2,500 liters tanks controlling temperatures.Treatment of must with "pigeage" daily. Maceration of two weeks duration. Vertical soft pressing of the lies.Aged 7 months in second year French oak barrels of 500 liters.
TASTING NOTE:Intense dark red colour, blue trim, clean and bright.Primary aromas of red fruit and subtle touches of caramel. Notes of minerality with hints of vanilla and Mediterranean herbs. Fresh and broad on the palate, long finish, mineral aftertaste and fruity with Mediterranean spices (rosemary, lavender, ...)
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