Product description
Tempranillo and Graciano vines planted in the 1950s and 1960s in Briones, resulting in low yields of grapes. Hand-harvested with strict sorting. Aged for 2 years in French and American oak barrels, with malolactic fermentation conducted within the barrels. Indigenous yeast is used. The nose shows damp earth, blackcurrant, and ripe plum. The medium-bodied palate reveals sour cherry, red berries, and plum, with layered notes of cedar, sandalwood, and toasted oak. Silky tannins carry a long, refined finish.
