TASTING NOTES: Complex scents of mature red fruits (mainly black cherry), spices, notes of liquorice and hints of myrtle. Elegant wine that shows exceptional workmanship. TECHNICAL NOTES: The must is fermented with the skins in temperature-controlled stainless steel vats for approximately. 15 days at between 25 and 30°C. It is periodically pumped over to facilitate the extraction of the compounds present in the skins. Malolactic fermentation confers softness to the wine, which is then aged in French oak barrels for approximately. 18 months (30% new). It is subsequently bottle-aged for at least a further12 months.