Fermentation / Yeast Type / Vessel: Grapes cooled down below 2ºC (Carmenere), 5°C (Cabernet Sauvignon and Petit Verdot) upon arrival at the winery. Hand sorting of grapes both before and after destemming. Pre-fermentative maceration for 10 days at 6ºC. Alcoholic fermentation of each varietal separately in 500 litres rotating barrels and in 1000 litres oak ponds for 15 – 17 days at 28º-30ºC. Post fermentation maceration for 10 to 15 days depending on variety and daily tastings. Malolactic fermentation in 500 litres barrels.

Fermentation Management:
Reasons for this choice:
Ageing – barrels / size / time: 100% of the wine is aged in new French oak barrels for 14 months and in the bottle for 4 further years.

On the nose, elegant and complex with notes of ripe red fruits, blackberry and dried plums. Excellent balance between French oak and fruit.

On the palate, intense, full, rich and expressive. Round with elegant tannins, which leads through to a very long and harmonious finish. It clearly shows the exceptional terroir of Los Lingues.