Señorío de San Vicente

Fermentation for 10 days with two daily pumpovers. Traditional processing, 100% destemmed. Temperature control between 28 and 30ºC. Maceration with skins for 21 days, the first 8 days with two daily pumpovers; thereafter, the frequency of the pumpovers is reduced, ending with a gentle pump-over every 2 days. Malolactic fermentation in cask.

Color: Garnet cherry of good layer.

Nose: Complex and elegant, perfumed, balsamic, aromatic woods, toasted, roasted, liquorice, red and lactic fruit.

Palate: Very tasty, fresh, enveloping, fluid. Finish marked by elegant barrel aromas.