Intense cherry icing. Correct intensity aroma, with hints of cherry liqueur and a touch mineral (graphite), with a well-integrated wood that does not bother at all, on the palate medium bodied with good acidity, fresh, with good fruit and a final a point of tannin, but it is nice
Performance: Less than 4000 kg / ha
Fermentation and maceration: In order to obtain maximum flavor intensity, there was a pre-fermentation at low temperature (14 º C) for six days. Subsequently controls the native yeast fermentation, 26 degrees and on-In Cuba to a total of 28 days.
Malolactic: Slow and quiet without addition of bacteria, 22 ° for 20 days.
Ageing: 22 months in new barrels of French oak selected through four different types of oak.
Filling: After their upbringing is bottled without going through cold or clarification, or filtration.
Marketing: In December 2007, generic anti-tag Control Board Ribera del Duero.
Service: Due to its characteristics, it is essential decanting, recommending a minimum of 6 hours before tasting.

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