RESERVA

In this case the harvest is carried out almost a month later. At the end of April we start the grape harvest following the same method depositing the grapes as we use to do with the Clasico.
The vineyard is thinned out to increase the amount of polyphenols, obtaining a more structured and complex wine. The fermentation temperature is of 26°C [79°F] so as to achieve a better removal of the skin.
The stage in the American and French oak barrels makes possible the maturing of tannins of this wine and the acquisition of more complexity. Afterwards, the aging process in bottle will give it the adequate roundness.
If you get one of the 7000 bottles of 2011 wine you will be surprised. Very well-known sensory analysts in a blind tasting have unanimously agreed on a qualification.

Time is not just a word. It is like the life itself, like watching our kids walking, waiting their first word with anxiety and dedication… that is why the word “aging” is so much used in this activity.

A BOTTLE KEEPS INSITE IT THE TIME, FOR US TO GO TO IT WHENEVER WE WANT.