Calvario

Whole bunches destalked and not crushed in french oak vats. Cold prefermentary maceration at 5º C during 6 days. Fermentation controlled at 28º C during 14 days, with three pumping over a day. Total maceration with skins of 20 days. Racking by gravity and vertical press. Malolactic is done in barrels

Color: Intense red with purple tones, powerful.

Nose: Hints of wild herbs and balsams, black fruit and jam together with mineral notes.

Palate: Great harmony in the mouth, silky balanced tannins, smooth, full-bodied mouthfeel, lingering finish. Wine suitable for aging.