Rioja Qualified Origin.
Eight days of malolactic fermentation, 15 days of maceration. Following the malolactic fermentation, this will was transferred to American and French oak barrels in which it remained 18 months, racking every 6 months.
Elegant and powerful in the nose, with aromas of fruits, vanilla and spices among which cinnamon stands out especially.
Bigarreau-berry red, well covered.