Vinification The destemmed grapes are transferred directly to French oak barrels of 400 liters (60% new wood and 40% second use). Pre-fermentative maceration of the must for 5 days at 12 ° C with 2 rotations per day, thanks to a system of wheels that allows to rotate each barrel. The must was heated to 18 ° C for the fermentation stage. The different lots were inoculated with yeasts D80, D21 and a part fermented with natural yeast. The wine was subjected to 3-4 daily rotations for 15 days. Fermentation temperature: 24-26 o C. Maceration for 10 days at 32 ° C with 1 or 2 rotations per day. Malolactic fermentation in French oak barrels (60% second use and 40% new). Aging in the same barrels for 15 months before final assembly and bottling. The wine has not been filtered. Tasting Notes Deep ruby red and dark. The nose is round, fresh, with aromas of red fruit, blond tobacco, benzoin resin and a touch of caramel and spices. The mouth has a structured body, juicy tannins and very well to the nose. Attack gently with the roundness of fresh vanilla and caramel. They continue to savor a violet and red fruits accompanied by the complexity of spicy aromas. Very fine and persistent finish. Drink now or store in your cellar until 2019.