Wine made by the traditional method of "bleeding" of red grapes, having held a brief contact with the skins (12 h approx.). Retrieved must is then fermented at controlled temperature (14-15 º C) for 15-20 days in small 4000 liters stainless steel tanks. After finishing the fermentation process, the wine will remain for three months in new French oak barrels with the lees contact. After a brief passage in wine barrels, the normal processes of estabilicación and filtered prior to bottling take place.
Crystalline appearance, shows an attractive and intense strawberry pink with purple flashes. Nose very frank, pleasant aromas of red fruits like strawberries, raspberries and cherries very well integrated with fine toasty and spicy notes like clove, as result of the passing through the barrel. Delicious, creamy and cool, leaving countless memories on the palate. Balanced and with a surprising pastries post taste.