WINEMAKING:

Pre-fermentative cold maceration for 3 to 4 days below 12°C. Inoculation with selected native yeasts. Alcoholic fermentation lasted 12 days in stainless steel tanks at controlled temperatures below 26°C, with periodic pump-overs. Malolactic fermentation took place in stainless steel tanks for 24 days at 22°C.

TASTING NOTES:

Pago de la Oliva Savia ‘20 is a wine of intense and beautiful cherry-red color with violet tones, showing intense aromas of black fruits and blue flowers, with spiced nuances from the oak. On the palate, it is broad and fresh, with substantial structure, lively yet polished tannins, and a long finish full of aromatic sensations.

STORAGE:

The wine was bottled without any fining or stabilization treatment, so over time natural sediment of color compounds or tartrates may appear, which is a clear sign of purity and integrity. It will evolve positively in the bottle over the next 3 years. Store in a cool (12–14°C), dark place, lying horizontally.