Cultivation
Soil: Sandy-limestone, basic pH with the peculiarity of having a high concentration of lithium ions.
Grape harvest: September 19 and 20.
Production: maximum 7,500 kg./Ha.
Winemaking
Alcoholic fermentation: 10 days at 23º C in stainless steel tanks.
Maceration: 3 days.
Aging: 12 months in American and French oak barrels.
Bottling: July 2020.
Consumption: until 2030.
Analysis
Alcohol: 13 % by Vol.
pH: 3.4 / Total acidity: 5.3
Residual sugars: 2.2 g./l. / TPI: 55
Anthocyanins: 200 mg./l. / CI: 9
Tasting
Red cherry hue, that even with the passage of time, continues to have tinted and persistent legs in the glass. Complex nose where lactic tones of vanilla and cocoa come together with blue flowes, such as violets. On the palate, it is perfectly balanced. Extraordinarily long finish.
Pair with
Grilled vegetables and all types of red meats. Roasted peppers and morcilla (Spanish blood pudding) with pine nuts.
