Allende Tinto

Whole bunches destalked and not crushed in stainless steel tanks. Cold prefermentary maceration at a 5º C during 6 days. Fermentation controlled at 28º C during 10 days, with three pumping over a day. Total maceration with skins of 16 days. Racking by gravity and vertical press. Malolactic is done in stainless stell tanks.

Color: Intense cherry colour, with purple edges.

Nose: There is a predominence of fruit aromas (blackberry, cranberry and wildforest fruits) over the notes of oak, perfectly integrated, which reminds one of cedar and tobacco.

Palate: It is serious and lively with intensity and great balance. An expansive palate combines fresh fruit and an elegant structure for a wine with a great ageing potential.