Manual harvest from the Pajera, Central and Lentisco plots from our estate where some of the vineyards are 70 years old. Alcoholic fermentation took eight days in 100 hectoliters French oak vats at a controlled temperature between 82 and 86 degrees Fahrenheit, followed by another seven days of maceration. The wine was moved into one year old French oak barrels previously used on the 2007 white where it underwent malolactic fermentation. On the second year, the wine was racked into 225 liter used oak barrels and stayed there until it was bottled. The wine will spend 5 or 6 months in our underground cellars until its release to the market.

Ruby Red , despite its long aging it has no oxidative hue, frank nose, very intense varietal with hints from floral (roses) to fruit (strawberries, cherries) and spices (black pepper), smart mouth , tasty and very nerve length. Good finish.