Wine making:
Hand picked harvest in small 10 Kg crates. Initial first selection of the grapes in the vineyard, and upon arrival at the winery the grapes stay in cold storage overnight at a temperature of between 8-10ºC. Following day another Manual bunch selection of the grapes on the sorting table, followed by optical technology to select grape by grape only the very best quality. Using gravity the selected grapes are transported to 4,000 Litre French Oak tino barrels to start the fermentation at a controlled temperature. This fermentation takes place using indigenous yeasts, that for years have been being identified and selected from the best parcels
achieving our own genetic yeast bank. The malolactic fermentation takes place in very fine grain French Oak barriques where the wine is also aged.

The wine stays for 14 months in new fine-grain French Oak barrels that have a medium to medium long toast, with racking taking place half way through. A further 2 months of stainless steel tank ageing prior to bottling.


Deep ruby red, this gem has sumptuous aromas of savory spice, wild raspberry, and dark cherry with a touch of violet and smoke. Silky, elegant, and intense with mature fruit.