COUPAGE: Tempranillo (100%). AGING: In barrel: 15 months in 100% new French oak. In bottle: 6 months. Malolactic fermentation during the month of November in 100% new French oak, from different cooperages and toasts. Battonage newspapers until April 2010, aging for 15 months in these barrels.
PREPARATION: Manual harvest in 15kg boxes, cooling them to 4ºC in refrigeration chambers. Clusters selection at the selection table, with subsequent destemming without crushing. Cold maceration for 4 days. Fermentation in contact with skins at a maximum temperature of 28ºC, with gentle pump-overs and necessary delestages. Discover by gravity, only reserving the yolk wine for Orube.
TASTING NOTES: Intense cherry color. Powerful and complex aroma, in which aromas of fruit initially appear, mainly ripe black fruit, accompanied by notes of liquorice and mineral notes, with a very well integrated and balanced wood. Very expressive and elegant on the palate, velvety, tasty, with a predominance of well integrated ripe tannins that provide sweetness. Good roundness and a long aftertaste in which the same fruity sensations are remembered as on the nose.