This Tempranillo went to a macro bin (20% whole cluster) for 28 days on skins before going to barrel. Minimal Sulfur used during and post production.

Introduction perfume of hibiscus, molasses , fresh picked strawberries and cloves. Flavors on the palate of raspberries, rhubarb, cherries and cinnamon. Salud!

12.8% Alc. by Vol.