Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes, which benefit from varying microclimates, different levels of humidity and intense canopy management. Well-draining granitic soils and cooling Atlantic breezes allow the grapes to ripen steadily. The vineyards are surrounded by lush forests, palm trees, rocky soils and granite boulders.
The hand-harvested grapes were macerated on their skins for five days before fermentation in large 150-hectolitre cement tanks took place at 26-28ºC for one week, with twice daily pump overs. The wine was then aged on lees for 6-12 months in 50-hectolitre, untoasted French oak casks prior to bottling.
Recognisable by the intense deep purple colour, the Tannat Reserva shows black plum, juicy blackberry, and a hint of spices on the nose. The palate is full-bodied with an elegant structure which is complimented by ripe tannins and a balanced acidity.
