TYPE OF WINE:

OLD VINES AVERAGE AGE 30 YEARS

VINIFICATION:

TEMPERATURE CONTROLLED FERMENTATION, MAINTAINING RESPECT FOR TRADITIONAL METHODS; FERMENTATION IN 300 LITRE AND 700 LITRE NEW FRENCH OAK BARRELS, AGED FOR 18 MONTHS, WITH BATONAGE.

AROMA:

PRESENTS GREAT COMPLEXITY.

PALATE:

VERY FULL-BODIED WINE, WITH MOUTH VOLUME AND LOTS OF FRESHNESS.

EXPECTED LONGEVITY:

4 TO 8 YEARS

HOW TO SERVE:

AT AN AVERAGE TEMPERATURE OF 12º.

ALCOHOL - 13%