Grapes: 50% Merlot, 50% Cabernet Sauvignon

Winemaking:
Grapes from our Salas Altas vineyards are fermented as mono varietals at a controlled temperature of 28 º C. After the alcoholic fermentation, the wine is macerated with the skins for two weeks for greater colour stability.

After the malolactic fermentation, the wine is put into mixed oak barrels (American oak staves and French oak barrel ends) for eight months before bottling to achieve the integration of the grape with the ageing, the right dose of oxygen through the timber.

Tasting Notes:
Red wine of intense red cherry colour, with hints of blue and violet.

The nose is intense, blending the aromas of red fruits with the oak ageing yielding smoke, vanilla, spice, all accompanied by a fruity background of peach, plum and black cherry.

On the palette the wine is broad and dense, with sweet and silky tannins the foretaste that encourages one to drink, although there is a good tannin structure that allows good ageing. The fruity flavours of the grapes, fully and well assembled with the wood, results in a very balanced and complex wine.