Andreza Reserva Tinto

Vinification: Cashier of 22 kg. Development and crushing, 12h from premantative maceration to 34º to maximize the work of the enzymes; Use of selected yeasts, alcoholic fermentation with temperature control, slight reassemblies.

Internship:70% of the wine interned in French oak barrels, second and third year, for 10 months. The remaining 30% in Cuba

Proof Note: It presents it with a grenade red color. With very intense and complex aroma, ripe fruit and vanilla notes from the internship in barrel. In the mouth is very elegant and structured with a persistent ending where the notes of ripe fruit return.