Reserva Especial

The grapes come from one of the estate’s best harvests; specific vineyard sites and soils are not indicated for this wine. Both varieties were fermented in small stainless-steel tanks at 28 °C and macerated on the skins for one month. The wine then matured for 19 months on fine lees in new French Nevers barriques; malolactic fermentation took place in barrel after inoculation. It shows fresh red berries, blueberries, wild strawberries, violets, cocoa, smoke and toast. The body is powerful and fleshy, the acidity supports the wine, and the tannins are firm and suitable for ageing. The vintage was bottled on 14 May 2008 and produced only in a small quantity.