Closed barrel fermentation is a traditional and very old technique. For this wine neither temperature is controlled, nor enzymes or yeasts added; the fermentation happens thanks to the yeasts that the grape has on its own skin (indigenous yeasts).
The grapes are harvested with optimum maturity and when they arrive to the winery we perform a manual destemming to be able to obtain the whole berries which we will put inside French oak barrels where the fermentation is going to take place.
When the alcoholic fermentation ends, the pomace is left in contact with the wine for further 30 days. We pursue the malolactic fermentation to happen, to achieve its final roundness.
In order to press the pomace we have to disassemble the barrel and manually transfer it to a manual press where we will perform a light pressing.
Only one out of two barrels of fermentation is obtained for the aging that will be of, at least, twelve months.
Its color is intense, bright purple with violet flashes.
The aromas are reminiscent of vanilla, confitured fruit and prunes.
In the mouth it is intense, robust, with an elegant burning aftertaste combined with live and mature tannins. It has a complexity that makes it very balanced, mysterious.
Its long finish makes it ideal to combine in pairing with stewed red meats.