Fermentation is done in the original granite presses, with foot treading. The Terrus 2011 Grande Reserva vintage spent 18 months in wood before being bottled in 2013, spending a minimum of 2 more years aging in the bottle. Production 4,800 bottles. On the tasting presents an incredible and opaque color. Shows complexity on the nose. black fruits, spices, floral aromas and smoky hints. On the mouth is incredible fresh, wide and persistent.