The winery’s development of an innovative wine extraction system gave rise to the Trasnocho. A water-filled PVC food bag inside the container squeezes the skins, releasing 70% of the juice still contained within. A simple process avoiding the friction between the skins and the oxidation of the wine extracts the virtues and not the defects. A fine, intense nose, with aromas of pomegranate, creamy oak, rounded and well integrated into red fruit and revealing cigar box notes. Full-bodied with silky tannins and a long finish.