La Nieta

Manual de-stemming and rigorous grain-to-grain selection. Pre-fermentative cold maceration at 8ºC for 5 days. Fermented in small oak vats of 10 hectolitres capacity at 28ºC. Footstepping twice a day during the first 6 days of fermentation and once a day during the remaining 5 days. Maceration with skins for 18 days. Malolactic fermentation in new French oak barrels.

Color: Very dark red.

Nose: Fine on the nose, unfolds aromas of ripe red fruit, flowers, noble woods, spices.

Palate: In the palate is voluminous, intense, broad, with structure and an outstanding balance.