Protocolo Ecológico Tinto

Spontaneous fermentation. Temperature controlled between 26ºC and 28ºC. Duration of fermentation: 10 days. Maceration after fermentation with the leaves 5 days. During the fermentation period, daily pumpovers are carried out and during post-fermentation maceration, one pump-over per day is carried out.

Color: Ruby red with violet iridescence, clean and very bright.

Nose: Fruity, raspberry, red fruits, very characteristic of the variety. Light notes of toast and spice.

Palate: Medium body, good tannin-acidity balance, soft, appearing in the aftertaste with strong raspberry notes, toasted and small notes of wood.