Varieties:

Cabernet sauvignon 100%

Soils:

Argilo-calcaris & llicorella.

Elaboration:

Manual harvest, skimming, maceration and traditional fermentation in French oak vats and subsequent aging in French oak barrels for 12 months.

Analytical data on bottling:

Alc. 15% vol.

Acidesa total 6,1 g/l ac. tart.

Volatile acidity 0.58 g/l

Tasting:

Intense maroon color with abundant and dense tears. On the nose it is powerful and complex with very well integrated wood, red fruits and orange peel to give way to aging notes, caramel, vanilla, cinnamon… In the mouth it has a meaty and glyceric entry with a powerful but fatty tannin and volume recalling the fruity and balsamic aromatic sensation.