Baboso negro 100%.
It is clean bright with cherry tones, medium-high layer and violet trim.
It is a medium-high intensity wine. At first it has a violet aroma, immediately the aromas of jam from berries, specifically blueberry, emerge, we can also see balsamic and spicy aromas.
In the mouth the fruit comes out again, it is a well-structured and full-bodied wine, it stands out in soft and sweet tannins, we can also observe mineral notes typical of our volcanic soil. The end is long and makes you want to keep drinking.
Format and production:
75 cl bottle. Production numbered 600 units.
Type of production:
Pre-fermentative maceration in cold 16º, 10 days of maceration in steel vats at 27º.
Later it is aged in Hungarian oak barrels making a weekly batonnage.
Stainless steel tanks, for a period of 10 to 12 days. At the fermentation temperature of 26ºC.
Minimum of 6 months in oak barrels and 6 months in bottle.