Best served at around 14°C.
While the grapes are in the vats, dry ice is used to prevent oxidation and facilitate cold maceration. Temperature levels are controlled and, at fermentation, do not exceed 24°C. Once fermentation has begun, the lees are stirred daily and racked twice in order to extract maximum colour and aroma. Total number of days spent in the vats: 21. AGEING This wine has spent seven months in barrels of new French oak and 10 months in the bottle.
Cherry-coloured, with a maroon edge and good surface. Very elegant, complex aroma of ripe fruits, with floral notes, traces of sweet spices and spirits and balsamic, cocoa-infused, mineral tones. Strong in the mouth, flavoursome, plump and rounded, toasted and with a good balance of fruit and wood. Mature tannins. Fruity aftertaste and a very long finish.