Wine intense in tertiary aromas, with empyreumatic notes (incense and roasted coffee) and candied red fruits. In the mouth it is silky, with volume and structure. Loaded red color.
Manual harvest with selection of grapes on a selection table. Fermentation with the skins at 28º in order to extract the maximum color and tannins and give it structure to be used as a reserve. It is then aged in barrels for 24 months, with subsequent rest in the bottle for 24 months.
Varieties: 100% Cabernet Sauvignon
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