Export / Sales Manager, Bodegas Palacio Quemado
The grapes come from a single plot. Whole bunches are fermented in concrete tanks at a controlled temperature. Once alcoholic fermentation is complete, the wine is transferred to small 500-litre vats, where it undergoes spontaneous malolactic fermentation. The wine is aged for 18 months in 5,000-litre French and American oak foudres. Then, refined in the bottle for a minimum of 12 months. Ample and silky. Good balance between volume and freshness. Rich aromas of blackberry with hint of spices and balsamic background..Velvety tannins with a long finish. Pure caracther of the La Raya area!!
91 pts Guia Penin