Production and Aging: Crushed and destemmed, 5-day fermentative maceration. The long maceration allows the fermentation to start with wild yeasts from the skin, giving the wine an orange color. We ferment at free temperature for 15 days. After alcoholic fermentation, we rack and allow malolactic fermentation to start, and then rack, dragging the fine lees, and start the 8-month aging process, 70% in steel and 30% in French oak.
Tasting Notes
Color: Golden, dense sensation in the glass. Nose: Floral and perfumed, with aromas of ripe white and yellow fruit, mixed with aromas from aging on lees, light toast, jam, and aromas from aging in French oak.
Palate: Full-bodied and voluminous entry. It envelops the mouth and leaves an ethereal sensation in the center of the mouth. The mouthfeel is fresh and light, the wine is flavorful and lingers in the mouth. Complex with a spicy finish, mountain herbs, and ripe fruits. A Mediterranean, mature, and full wine, perfect to accompany meals.
