A selection of 18 plots with an average age of 30 years from our vineyards in Pedrosa de Duero (Burgos). Clay/limestone and sandy soils.
Specially selected and harvested by hand at the beginning of October. When the grapes arrive at the winery, a temperature controlled alcoholic fermentation is started by adding yeast selected from our best vines. This lasts 30 days with daily pump-overs.
Malolactic fermentation is initiated without the addition of bacteria and the temperature of the winery is kept at 20oc for 24 days while controlling the levels of malic and lactic acid.
The wine rests for 12 months in new and also 2 year old 225 litre barrels of French oak.
To the eye it offers a very intense cherry red colour with a purplish border.
On the nose, it is very clean with fresh fruit, balsamic spice and a hint of cedar.
On the palate, it is smooth and fills the mouth with exquisite flavours and has a long and elegant finish