Co-fermentation in stainless stell, temperature of 26ºC with short macerations and native yeasts. Four months on fine lees. 25% in oak barrels and the rest in stainless steel.
On the nose
Red fruits merge with spicy, undergrowth herbs and earthy notes.
On the palate
Horizontal entry with light and rounded tannins; fresh, salty, with a long finish.