El Carmen – Durazno, Sierra de Mahoma – San José.

The vineyards are trained on trellises with high foliage density and very limited grape production, around 2,000 kilos per hectare.

Rigorous pruning and fruit thinnings are carried out on several occasions in order to keep only those clusters with the greatest potential. This allows us to obtain highly concentrated grapes, capable of reaching full polyphenolic maturity of the skin and seeds. Ripening is supervised with recurring organoleptic analysis.

When the seeds present ripe tannins, the grapes are harvested, typically two or three weeks later than usual.

Considerable expression of blackcurrant-type fruit, with notes of liquorice; lightly toasted.

Ripe tannins that provide a firm and elegant texture.

Plum peel in color with a garnet border.

Between 16 and 20ºC (60 – 68ºF)

Barrel-aged for a period of 18 to 24 months in underground cellars with controlled humidity and temperatures.

Per the most traditional oenological practices, the wine is bottled unfiltered and without any finishing treatments.