Santa Alba’s higher end range with wines that show more concentration, structure and body.
Tasting Notes Intense ruby red color and an intense nose of ripe strawberry, anis, licorice and caramel.
In the mouth the wine is fresh and round with firm tannins that combine well with the toasty finish.
Vinification/Maturation 18-20 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Traditional pumping-over and punch down.
Fermentation with active dry yeast (Bayanus); temperature 25 to 28 degrees Celsius (77 to 82 Fahrenheit).
Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 15 percent of the wine is aged eight months.
Technical info Total Acidity: 4,5 g/L
Residual Sugar: 2 g/L