Bojador Reserva Red
Manual harvest. In the cellar, the grapes were selected on a sorting table, with total destemming and light crushing of the berry. Fermentation took place in mechanical treading presses and French oak vats with intense maceration and controlled temperature. Aged in French oak barrels for a period of 16 months. In bottle for a period of 12 months. Deep and concentrated ruby color. Very ripe black fruit and spicy notes from the barrel aging. Firm tannins, concentration and freshness. Long and persistent finish. Contains sulfites.
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