In the heart of the Douro Valley (Spain), a precious terroir cultivated organically according to ancestral methods.
Grape variety
Tempranillo
Harvest
Harvesting is carried out by hand and carried out in crates of 20kg.
Vinification
Vinification takes place in concrete tanks with cold pre-fermentation maceration. The wine spends a long 4-6 weeks in vats.
Maturation
The wine is aged in oak barrels for 12 months, followed by concrete tanks.
Tasting
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.
