The grapes are macerated at a low temperature for 2 days before they are fermented. The must is fermented with the skins in large French oak vats for 8 days. The malolactic fermentation is carried out using oak barrels with lees contact. The wine is aged for 8 months in third use barrels.
Rioja, Tatos Garnacha , Mitarte, 75cl
Aromas of cherry and red currant are highlighted with hints of liquor. White flowers with notes of white pepper and vanilla pod with undertones of rock rose, smooth toasty notes and aromatic herbs.
Full bodied palate with delicious enveloping tannins, perfect acidity and a long drawn out finish where creamy notes begin to waft around the mouth.