GRAPE VARIETIES

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

WINE MAKING

The grape is harvested between the second fortnight of September and the first fortnight 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 a controlled temperature of between 25-28ºC. Maceration with the skins for over 20 days, in order to achieve the extraction of all the potential of these varieties. 

AGEING

Twenty-four months in American and French oak barrel.

BOTTLE

Thirty-six months in bottle.

COLOUR

Intense cherry red, with brownish-red borders.

AROMA

Complex and elegant aroma, mainly aromas from maturing in wood, leather, full roast, vanilla and chocolate (cocoa).

MOUTH

Full-bodied and tasty, pleasant, balanced passage through the mouth, with very good evolution of the wine during maturing in barrel and bottle.        

AFTERTASTE

Tasty and lingering, with notable balsamic wood aromas, leather and vanillas.

PAIRING SUGGESTIONS

All types of game, red meat and cured cheese.

ESTIMATED OPTIMAL DRINKING TIME

Four years

RECOMMENDED KEEPING TEMPERATURE

13ºC.

RECOMMENDED SERVING TEMPERATURE

16-18ºC.

ALLERGEN

Contains sulfites