Gran Reserva

Tempranillo, Graciano, Mazuelo

The different grape varieties from several vineyards in the estate are vinified separately and under strict temperature monitoring, following independent maceration and extraction techniques depending on the different potential. Alcoholic fermentation for 10 days at a maximum temperature of 29ºC. Maceration in contact with the skins for 15 days at 18ºC.

Racking and malolactic fermentation, after which the first coupage will rest in the barrels.

Three years in American oak barrels, followed by at least two years ageing in the bottle.

TASTING NOTE

Ruby red colour of medium intensity, clean and bright. Delicate and elegant balsamic aromas with well-integrated hints of toast. Soft and fine on the palate, with a balanced structure and a velvety texture.