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Blending of 65% Tempranillo, 17% Merlot, 13%Cabernet Sauvignon and 5% Syrah.
The vines are supported by vase and trellis, in a clay-calcareous and franc-clay soil. Hand harvested and cooled in cold-storage rooms before going through the selection table. Fermentation takes place at a temperature of 22-24°C. There is a 10-day skin soaking. A nine-month ageing in French oak barrels followed the wine's secondary fermentation (20% in barrels, 80% in stainless steel tanks). Bottled in January 2008, with soft filtering, being clarified with egg white. 14'3% alcohol by vol and 3.53 ph.
"Opaque ruby. Cassis, violet and cured meat on the nose, with slow-building oak spices. Licorice and mineral notes gain strength with air and carry onto the palate, adding complexity to the sweet cherry and blackcurrant flavors. Finishes with good grip and lingering dark berry notes. "
International Wine Cellar
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