It shows a great range of well-defined aromas of ripe red fruit, with hints of dried violets, red pepper, thyme and graphite. On the palate, it is vigorous, extraordinarily expressive and rounded, with great fruitiness and long finish. “This vintage is a true representation of our Ygay Estate’s most vigorous character” María Vargas - Technical Director

Grapes are first de-stemmed and then fermented in stainless Steel tanks for 8 days at controlled temperature in constant skin contact. During fermentation pumping over and punching down operations are regularly carried out. These processes ensure both effective and gentle colour and aroma extraction. Afterwards the solid parts of the grapes were are pressed in vertical presses with double screws.  The wine is aged for 20 months in 225-litre American oak barrels