The skins and the must are placed in the tank for 24 hours at 10ºC. Alcoholic fermentation takes place in stainless steel tanks (90%) and 10% in new 300-litre French oak barrels. The “batonage” and aging are carried out in the barrel for a period of three months. The final coupage is 92% young wine and 8% barrel wine.
On the nose
Medium intensity. Aromas of red apple, fennel and hints of lemon peel.
On the palate
Fresh and unctuous. Silky texture. Ripe and sweet fruits (melon, orange, pear and red apple). Well integrated wood providing complexity and spicy touches. Pleasant bitter touch on the long finish.