Santa Alba’s higher end range with wines that show more concentration, structure and body.
Tasting Notes A deep red color with violet highlights. Aromas of raspberry, chocolate, menthol and a hint of smoke. Smooth mouth feel, full-bodied and well-balanced
Vinification/Maturation 15-20 days with pre-fermentative maceration at under 10 degrees Centigrade (50 Fahrenheit).
Traditional pump-over and punching.
Fermentation starts with active dry yeast (Bayanus); temperature 28 to 30 degrees Celsius (82 to 86 Fahrenheit).
Wine kept on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 15 percent of the wine aged 8 months in French and American oak barrel
Technical info Soil: Loam clay rocky
Total Acidity: 4,5 g/L
Residual Sugar: 2 g/L
