Grapes are sourced from our century-old vineyards in Vistalba. Clusters are selected as soon as harvesting begins and then again upon arrival at the winery before being de-stemmed. After this step, grapes, rather than being crushed, are taken into a fermentation tank, where gravity breaks the berries open without damaging the seeds. Once inside the tank, low-temperature maceration takes place, a time when colour and aroma extraction begins. This, in turn, will help reduce mechanical action during fermentation, which is done using selected yeasts for 10 to 15 days. Once fermentation is completed, wine is separated from the skins and stored in concrete vats, where malolactic fermentation begins. Following this, sulfites are added, and the wine is poured into new and second-use barrels, where it will age for 18 months.¬ For a few years now, 500- and 600-litre barrels have been introduced to deliver an even fruitier and fresher expression, laced very nicely with oak. Later, the wine is extracted from the barrels and stored in concrete vats for six months, after which it is bottled and stored for at least one year before being launched onto the market

Tasting Notes Appearance: A lively garnet red with ruby sparks and a lovely set of legs sliding slowly down the glass. Aroma: Unfolding the gift of time —in the barrel and the bottle—it offers an elegant combination of ripe red and black fruits, such as strawberries, cherries, plums and raspberries, laced with hints of tobacco, vanilla and nuts. Very aromatic and complex. Palate: Intense yet delicate, with a balanced acidity that leads to a long, elegant finish. An enjoyable wine with extraordinary balance, volume and flavours, enhancing its aromatic sensations and extending them in time—much like the centenarian vineyard that continues making history vintage after vintage.