Beyra Grande Reserva Magnum Red

Manual harvest, reception with total destemming and crushing immediately. Fermentation between 22-26 ºC for about 7 days with gentle maceration in cement vats, maceration using the classic “delestage” technique, about 3 to 4 per fermentation, malolactic fermentation in used barrels. Aging for 14 months in 300 Lts American oak barrels with extra fine grain. Explosive aroma, very intense, wild fruits and spices with intense notes of licorice in perfect balance with discrete notes from barrel to toast and vanilla. Sweet attack in the mouth, with great volume, the vibrant notes of fruit and spices can be felt in the nose, with very voluminous and soft tannins, with a long and persistent finish. Ready to drink. Contains Sulfites.