Rioja Qualified Origin.
Cold macerated in vats for 4 days and afterwards fermentation is started with selected yeast to bring out the fruity aromas obtained during cold maceration and the typical aromas of this variety Malolactic fermentation in the barrel continued for 10 months in new American oak barrels.
Finally, the wine is refined in the bottle.
Complex in the nose with aromas typical of this variety,
well-balanced flavour of ripe red fruit and well-assembled, creamy oak.
Cherry red, somewhat more covered at the edges.
Velvety entry in the mouth, with pleasant, well-structured tannin and balsamic ending.