After the grapes are brought into the winery pre-fermentation maceration takes place at 5ºC in stainless steel vats to thus extract the full colour and maintain the fruity flavour of the grapes. It was then fermented at 27ºC with short but frequent pumping over, achieving a full-bodied wine with a fruity personality, and a good structure, but at the same time one that is easy to drink. The wine spent 14 months in barrels made from 60% American oak and 40% French oak. The temperature and humidity conditions during ageing were kept at controlled constant levels. It was racked 3 times and the barrels were frequently refilled. After a natural stabilising process, the wine was bottled in September 2012, left in our bottle cellars at controlled temperature and humidity levels until labelling. As a result of the process it has some natural sediment

Cherry red, brilliant with a granite rim with underlying shades of crimson. large, deep coloured drops

Very intense flavour. The hints of red berries are expressed with clear authority over mineral, smoky nuances. Very filling with subtle notes of coconut, mocha and balsamic flavours

Elegant in the mouth and a velvety texture owing to its agreeable range of sweet tannins conferring it a silky, long-lasting feel over the tongue whilst being very expressive. It is reminiscent of a rich range of flavours where minerals are combined with fruit

Finca Museum, Cigales