Wine Tasting Notes:

Color: Dark ruby red, with violet tinges.
Nose: Fresh red fruits, combined with intense aromas of blackberries, spices and cinnamon.
Mouth: Smooth entry, providing excellent roundness, soft tannins that give a very long and pleasant finish.

Terroir:

Production area: Agrelo
Vineyards implanted in: 1923
Insolation: from east to west.
Altitude a.s.l.: 980 metres
Type of soil: clear clayey.
Density: 7.200 plants /has.
Production (kg./plant): 0,800 kgs/plant
Harvest date: 10th of April

Vinification & Fining:

Fermenting containers: Stainless steel tanks 75 hl.
Fermenting temperature: Between 27 a 30°C.
Yeast: Wild
Fermenting and Maceration timing (days): 30 days
Malolactic (ML) fermentation: In oak barrels with indigenous yeast.
Fining containers age: 70% new and 30% second use.
Fining containers capacity: 225 lts.
Fining timing: 16 month
Filtering: 3 and 1 Micron
Bottle fining: 8 month
Number of bottles produced: 26.000 bottles

Analitical Notes:

Alcohol: 14,30% vol.
Total acidity: 5,60 g/l.
Residual sugar level: 2,21 g/l.
SO2 free: 31 mg/l.
SO2 total: 66 mg/l.
Sediments: 32,95 g/l.
pH: 3,52