Holder gives new red

 Wine elaborated by the carbonic maceration technique, which gives rise to wines with sui generis characteristics, with aromatic expression centered on fresh strawberry and raspberry notes, very soft taste, where tannins are very round and velvety.

Vinification:
The curls of whole grapes, collected in September, initially passed for 9 days by a carbonic maceration process, in saturated carbonic anhydride atmosphere, at a temperature of about 38º C. After this period, where there was a first enzymatic fermentation inside From the berry, the so -called intracellular fermentation, which gives rise to about 1% alcohol, the grapes were transferred to a pneumatic press and subjected to a pressing to release the must. This must underwent alcoholic fermentation in Cuba with temperature control to about 16 ° C, after which the malo -fermentation was induced by the addition of lactic bacteria.

Criticism and awards:
. 16.5 points Wine large choices;
. 15.5 points wines magazine.