80% Tempranillo and 20% others

Very sweet, almost marmalade black fruits with cocoa, liquorice, creamy notes and spices.

Complex and intense, marked by round and sweet tannins that give way to a long finish, with fruit and some toast flavours.

Made using grape varieties grown in the vineyards surrounding the 16th Century Benedictine Monastery. Limited yield and calcareous gravel soils provide structure and complexity. The grapes are carefully hand-harvested and and thoroughly selected. 

After passing through the selection table, approximately 20% of the grapes are discarded. The remaining grapes are destemmed and passed to stainless steel tanks to ferment at 30ºC, with continuous pumping over and daily tasting of the musts. Later a mixed ageing process combining a period of 18 months in new French-oak casks and then a further 6 months in 10,000-litre French oak foudres takes place. This results in rounded tannins, greater complexity and flawless fruit flavours. The wine is aged in bottle before release.

Cured cheese, pork, veal meat, chicken, turkey, grilled meat, game, stews.

Recommended serving temperature: 16°C.