Description

DO ALMANSA. 
Maceration at controlled temperature with 3 daily pumping over with a maceration time of 20 days. It is aged for 12 months in French oak barrels.
Visual phase: Medium-high layer cherry red. Cleansed. 
Olfactory phase:  Nose of medium-high intensity, clean. Complexity in aromas composed of red fruit, cocoa, orange peel, violets and a balsamic finish. 
Tasting phase:  Mouth with a dense entry, dry, with a slightly marked sweet tannin, medium acidity, medium alcohol and medium-high intensity. Medium-long finish with hints of cocoa, violets and red fruit.