In the heart of the Douro Valley (Spain), a precious terroir cultivated organically according to ancestral methods.
Harvesting is carried out by hand and carried out in crates of 20kg.
Vinification takes place in concrete tanks with cold pre-fermentation maceration. The wine spends a long 4-6 weeks in vats.
The wine is aged in oak barrels for 12 months, followed by concrete tanks.
Colour: very dark and very dense ruby red with purple tints
Nose: intense black fruit aromas (blackberry, blackcurrant) laced with spicy aromas of thyme and mocha.
Palate: Very concentrated with remarkable roundness, juicy fruit and spicy aromas of liquorice and cinnamon. Velvety tannic weave and a fruity, oaky finish with aromas of dark berries and vanilla.