Flores de Callejo Tinto

Manual harvesting in boxes and later selection of grapes on a double table. The destemmed and uncrushed grapes are taken to the fermentation tanks for cold pre-fermentation at 10ºC. The autochthonous yeasts start fermentation around the fifth day after vatting. It is left to macerate with the skins for 3 days after finishing the alcoholic fermentation and then it is dug into another tank to carry out the malolactic fermentation spontaneously. In January it is transferred to French oak fûts of 500 L. to make an aging of 6 months before bottling.

Color: It has an attractive cherry colour with violet rim.

Nose: Very aromatic, marked notes of forest fruits, with memories of confectionery, balsamic.

Palate: The passage in the mouth is fleshy, lively, with sensations of berries, cinnamon, spices, violets, balsamic and persistent primary finish.