Harvest

The grapes were harvested during the second half of March and the first two weeks of April, all of them source from “San Juan” Vineyard.

Vinification

The grapes were fermented with selected yeasts in stainless steel tanks at a controlled temperature between 25° to 28°C for 8 to 10 days. The malolactic fermentation took place naturally.

Tasting Notes

Intense ruby red color. On the nose reminds us of red berries such as raspberries and black fruit like blackberries with a subtle touch of spices. On the palate has a medium length and friendly tannins with a medium finish.