Hand-harvest at their best moment, the grapes are destemmed crushed and vinified in a careful maceration with extraction of colour tannins and aromas of the pellicles complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30 Celsius until reaching the desired Baume. At this phase grape brandy is added (benefit) originating a fortified wine. A wine of an exceptional quality from a single harvest bottled between the fourth and sixth year after the harvest.
Deep Ruby colour. Very complex in the nose, plenty of ripe wild fruit. In the mouth it is dense, full body with a powerfull structure, blackberries, blackcurrant, smooth but present tannins and a linguering finish. A super Traditional, unfiltered Late Bottle Vintage of 2011!!