GRAPE VARIETIES

Tempranillo 70%, Garnacha 20% and Mazuelo 10%.

WINE MAKING

The grape is harvested during the second fortnight of the month of September and the first week of October, when the grape reaches the optimum point of phenolic maturity. For the elaboration of this wine a selection of grapes is used, from plots of land with better quality. Fermentation is carried out in stainless steel tanks at controlled temperature of between 25-28ºC. Automatic control of over-pumping for the extraction of aromatic and colour compounds.

AGEING

Twelve months in American and French oak barrel.

BOTTLE

Six months in bottle.

COLOUR

Medium-high deep red robe with ruby borders.

AROMA

Smooth aromas of red and black berries (blackcurrant, strawberry, raspberry), very well blended with fine toasty flavours, vanillas and high roasts of the wood.

MOUTH

It is full-bodied in the mouth, well structured, with fine, elegant tannins, very well blended.

AFTERTASTE

Tasty, lasting and balanced, with a good fruit-wood relation.

PAIRING SUGGESTIONS

Red meats, game and cured cheeses.

ESTIMATED OPTIMAL DRINKING TIME

Three years.

RECOMMENDED KEEPING TEMPERATURE

13ºC.

RECOMMENDED SERVING TEMPERATURE

16-18ºC.

ALLERGEN
Contains sulfites