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Fermentation & Ageing

​The grapes that are used in the making of this wine are rigorously controlled for hygiene standards, quality, acid content and ph value. The grapes from the youngest vineyards are used to make this wine for their capacity to produce fruity aromas. The maceration is carried out at 15ºC for a period of 24 hours to obtain the maximum potential from the primary aromas. Afterwards, it ferments in stainless-steel tanks between 18ºC and 22ºC for 10 days. After the fermentation, the wine ages in American oak barrels for around two months.​

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Packed in cases of 6 and 12 bottles.​

Grape variety: Tempranillo.​

13,5% vol.

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Tasting notes

This highly expressive wine is made with fruit from vineyards over 25 years old. Soft and delicious, it offers a mouthful of crisp black fruit and tons of style.
Great value and easy to enjoy!

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AWARDS

​|  89 Points - R. Parker The Wine Advocate, Issue 169, February 2007, vintage 2005

​|  88 Points - R. Parker The Wine Advocate, Issue 175, February 2008, vintage 2006

​|  87 Points - R. Parker The Wine Advocate, Issue 195, June 2011, vintage 2009

​|  87 Points - R. Parker The Wine Advocate, Issue 181, February 2009, vintage 2007

|  86 Points - Mundus Vini 2012, vintage 2010

|  Silver Medal - Monde selection 2013, vintage 2012

|  Gold Medal 90 Points - Los Angeles International Wine Challenge 2013, vintage 2012

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