About the wine
100% Tempranillo sourced from La Dehesilla parcel, at 700m altitude, north-facing. Vines planted in 1980, 1985 and 1997. Destalking is followed by three weeks fermentation at 22°C in stainless steel vats with regular pumping over. Malolactic fermentation is completed in stainless steel tanks then matured in a mix of French & American oak barrels for 18-20 months followed by 6 months ageing in bottle prior to release.
Picota cherry with a medium high layer, cardinal rim with dense and colored tears on the nose, presents red fruit in season (strawberry pomegranate) and lactic notes (strawberry yogurt), spices (pepper, cloves, cardamom) and black fruit (plum) and cassis. Fleshy mouthfeel, lively tannins, but well rounded in its long aging, notes of red fruit in liquor merge with subtle balsamics, which make it have a very long finish where spicy notes appear.