Varieties:




Type of soil:

Fermentation and soaking:


Production:

Analysis:




NOTE OF TASTING:

60% Cabernet Sauvignon

40% Merlot


Clay-chalky

In stainless steel tanks for 25-30 days and a posterior aging in barrels of French and American oak for 12 months.


30,000 bottles

Degree of alcohol: 14% vol
Total acidity: 5.8 g/l in tartar acid (3.8 g/l exp. in sulph.)
pH: 3,45


Colour: Velvety picota red. High intensity and viscosity.
Nose:: Fresh aromas with balsamic remembrances. It goes into dark wild fruits and toasted candy. Nobility of the touches of toasted oak and the confectioner sweetness of the vanilla and the cinnamon.
Mouth:: Pleasant palate, fresh and sweet. Persistent tanic notes, fine-tuned freshness, slightly surrounding. End of persistent and pleasant mouth