Omnia Red

VINIFICATION
Fermentation in stainless steel vats at temperatures between 22-26 ºC for
10 days. Malolactic fermentation and 12 months ageing in used French oak barrels (30%) and stainless steel vats (70%).
AGEING
Additional ageing of the final blend for 6 months in stainless steel vats.
TASTING NOTES
On the nose, it has aromas of black fruits, ripe red fruit with a floral component, particularly rockrose. On the palate, it is full-bodied, with black plum, cassis, firm tannins and a persistent finish.