The must is vinified in stainless steel vats with a maceration of 8-10 days at temperatures no higher than 28° C.
The wine matures for at least 9 months in barriques.
In its youth it displays a deep ruby red colour, which takes on a satisfying garnet hue with age. On the nose it reveals fragrant scents of plums and cherries, interwoven with a rich, complex spiciness that offers both sweet and more piquant hints. The flavour is warm, full and satisfying, caressed by fine and rounded tannins, well integrated with the mouth-filling spicy sensations.
Sizes and special packaging 75 cl Burgundy Albeisa bottles