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Manual harvesting in small capacity boxes. The grapes are stored in a refrigerated room at 4 ºC for two days, followed by a pre-fermentation cold maceration. Low-temperature vinification. Skin Maceration for more than 20 days with delicate movements. Pigeages method is applied to improve wine integration. Malolactic fermentation in contact with wood.
Look: Deep Garnet with a purple rim.
Nose: Great aromatic intensity with excellent fruity expression. Ripe black fruit, delicate spices reminiscent of tobacco and chocolate. Hints of smoked, balsamic, and mineral notes.
Taste: Excellent taste with a mouthful and creamy sensation. A full-bodied wine with some warmth and balanced tannins. Silky yet complex with a long finish.
Ideal with aged cheeses, grilled meat, lamb, game, and Mediterranean soups.