Grapes vartiety: 85% Tinta de Toro – 15% Garnacha
Alcohol: 13% Vol.
To te eye: Ruby, covered, clean and bright.
Elaboration: The fermentation was realized in American oak barrels and in touch with the lees for over 6 months during which a daily batonage was
realized. Subsequently refermented in Spamish oak barrels, clarified and stabilized. Finally the wine was bottled in the first week of June.
Tasting: Fermentation temperature from 25 ° to 28 ° C, for 8-10 days.
Serning temperature: 14º - 15º C.