Vinification:

-Harvest using shallow picking containers.

-De-stemming and crushing.

-Skin contact  prior to fermentation at low temperature.

-Pressing by pneumatic press (low pressure).

-Cold settling (8ºC).

-Fermentation in 225 litres new oak barrels (50% french oak tight-grained, 50% american oak).

-Lees ageing with weekly stirring for 6 months.

-Filtration and bottling.

-Six months in bottle in the winery prior to sell.

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Tasting:

-Gold color with green hints.

-Pronounced intensity and complex aromas of stone fruit (peach), citrus fruit (orange peel) with herbal notes (fennel) and nuts (almond) balanced with oak aromas (smoke, coco and vanilla).

-Fresh and pronounced palate, long and complex finish.

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Evolution:

The evolution of the wine in the bottle is excellent, reaching more complex hues, where in addition aromas of kerosene, honey, bitter orange peel and dried fruit, being fresh and full of aromatic sensations in the mouth.