The grapes were harvested manually and with a high level of selection in the vineyard from our estate parcels Las Anchas, Central and Lentisco, which are more than 60 years old and lie around Finca San Rafael. The grapes were picked at perfect ripeness, then destemmed and fermented at a controlled temperature of between 28º and 30º degrees in untreated concrete vats. Total maceration time was 15 to 20 days. Malolactic fermentation took place in new oak barrels, after which the wine was racked to American and French oak barrels. After three years in barrel, the wine was bottled and aged for another two years in our underground cellars.
cellars.

Attractive cherry colour, the nose is opulent, intense and very complex with predominant aromas of black and red fruits well integrated with toasted hints from the oak.
On the palate, the wine is powerful, polished and well balanced with silky tannins which caress the mouth and are followed by a long finish.