Wide organoleptic endowment that ranges from notes of ripe fruit to spices, from floral to  of graphite and pastry.

GRAPE VARIETY

Barbera grown in Guyot with sustainable viticulture. Generous vine with great vigor and rusticity, thanks to the average age of the vines being over 30 years, the decisive operations of summer leaf removal and thinning with the elimination of the wings from the bunch at veraison, leading to the achievement of small and very valuable bunches.​

HARVEST

It falls in the first days of October with manual sorting, usually delayed for the purpose of complete ripening of the fruit, reduction of the acid component and general increase in quality.

WINEMAKING

The grapes are delicately destemmed with light pressing and subsequent cold static maceration on the skins for 1 day to promote the natural enzymatic processes.

Alcoholic fermentation at 24° C for 25 days with frequent punching down to favor the production of the rich aromatic complement and a good extraction of the anthocyanins which give the intense color of this wine.

REFINEMENT

Aging in oak barrels for a period of more than 2 years, the first month of which on the yeasts, acquiring volume, fatness and the characteristic notes of red fruits and flowers, velvety and fragrant. 

Bottle maturation for over six months during which the wine softens, the floral and fruity notes grow and broaden. The more complex ones of spices and chocolate appear and the wine softens, blending the aromatic, alcoholic and acidic components that characterize it.