Alcohol content: 14.5% ABV

WINEMAKING
Slow alcoholic fermentation lasting 10 to 12 days with whole berries in small stainless steel tanks using indigenous yeast, with a maximum fermentation temperature of 28°C. Gentle pumping over to extract aromatic intensity, color, and tannins. Prolonged maceration for up to 30 days. Light micro-oxygenation is performed until malolactic fermentation begins in new, medium-toasted French split-oak barrels. Upon completion of this approximately 3-month process, the wine is racked into barrels for an additional 12 months of aging.

TASTING NOTES
Its deep color reflects the determination of a somewhat impetuous style. The nose highlights fresh notes of black fruit, creamy oak, and hints of subtle toasty aromas. On the palate, it remains true to the expression of new-generation reds, where the essence of old vines delivers bold flavors, the volume of dense, juicy tannins, and a lively character. A true young talent.

GRAPE VARIETIES
100% Tempranillo

Serve at 14°C.