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Dark and intense ruby colour. It reveals a nose of tar, licorice and red berries. Full-bodied, warm and fruity, with strong tannins.
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5000 vines per hecter
This wine is obtained from grapes that have reached perfect aromatic and polyphenolic maturation.
2 days of cold soak at 10ÂºC before inoculation and then fermented dry on skins for 8 days, at 30ÂºC. After fermentation it macerated for a further 5 days before being pressed.