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Variety: 100% Baboso Negro
After careful selection in the vineyard and winery, the grapes are 30% de-stemmed, lightly pressed and macerated in small bins for 48 hours. Afterward, the wines undergo a three week fermentation in stainless steel using native yeasts. Manuel punch downs are preformed daily.Upon completion of fermentation, the wine is lightly pressed and placed in 228 Liter French Oak barrels to undergo malolactic fermentation and age for 18 months. Lastly, it is clarified and bottled without filtration or cold stabilization.
Brilliant ruby-garnet color with reflections of mahogany, the legs are exuberant, long and slow exhibiting good glycerol content. A rare warm perfumed nose with notes of black fruit, clove, black pepper, black licorice, and the smoke which comes from the volcanic soils of Tenerife. The palate is expansive and leaves a delightful taste of wet earth, mature fruits and packed with minerality.