Pedrosa de Duero (Burgos).
Specially chosen, single vineyard: El Nogal. 6 has. of sandy/loam soil.
Selected and picked by hand in 15kg crates.
The grapes rest in a refrigerated chamber for 24 hours before being processed.
In order to obtain the maximum expression of fruit, we do a cold maceration for 6 days at below 12oc. Afterwards, the fermentation is started using our own, indigenous yeast at a controlled temperature of 26oc for 28 days.
The malolactic fermentation takes place slowly, without the addition of bacteria, by maintaining the malolactic fermentation chamber at a constant 22oc and is done in 225 litre barrels of new oak.
The wine then rests for 18 months in barrels of new, French oak of a specially selected grain.
An intense, dark purple colour with garnet rim. Dense and abundant tears.
Floral and dry fruit aromas fill our senses, together with smoky notes, coffee and a hint of liquorice.
On the palate, it is elegant and corpulent with a very long finish. A serious, complex and very elegant wine.