||The fermentation with maceration on the skins lasts until early December, taking care to use either steel or wood casks to developments in musts. Then we pass to the assembler of the various lots in new oak barrels for 10 months and the only intervention here will be repeated batonnages (lees stirring until they reappear on the surface) to make that wine is loaded with tannins, flavors and longevity. After finishing the first period in oak barrels, it follows a second becoming a scrupulous use new wood.
||Ruby red-violet load, intense, impenetrable but still looks brilliant.
||Sharp and intense sensation of morel that never stops from beginning to end, and then a continuous succession of plums, blackberries, motors, sour cherry, black cherry, rose and, when everything seems to end, here come out of the tertiary scents of vanilla, cinnamon , licorice, toasted wood, tobacco. Is every time you taste the fear of not being able to remember all the scents and smells emanating.
||The palate is hot, depending on the vintage wine varies from 14.5 to 15 degrees of alcohol, a true prodigy, soft-bodied, well structured, understood and persistent. Needless to talk about harmony in a wine that verges on perfection and harmony of all those who are its parts.