“Finca La Plata”, clay – calcareous and stony, situated at 700 metres above sea level.
Grapes are handpicked and selected in 15 kilo boxes. Selection on a table, destemming and fermentation in 2,000 kg French oak tubs with temperature control. Malolactic fermentation in oval-shaped French oak foudres. Aging for 16 months in selected barrels followed by refining for 12 months in the bottle.
Intense colour, aromas of wild fruit surrounded by a very pleasant dairy aroma. In the mouth it is very fruity, very fine, with light touches of toasted wood, from the tub and the foudre. Best served at a temperature of 14º to 16ºC.
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