Product description
Grapes from El Bosque Estate and La Milla Estate. Made using the ‘sangrado’ method (in French, Saignée). Indigenous yeast used on the fermentation. The grapes are lightly crushed (not pressed, releasing the ‘lágrima’ or tears), and this juice remains in contact with the skins for a short period (4-6 hours). It is then fermented in stainless steel vats at a controlled temperature of 18°C. Aromas of redcurrants, strawberry, cherry and wild flowers. On the palate is fruity, medium-bodied and with a long finish.
