GRAPE VARIETIES
85% Tempranillo, 15% Merlot.
BOUQUET
Intense, black fruit and jam aromas with spicy and toasted undertones, as well as toffee, milky and slightly smoky nuances.
PALATE
Powerful and fleshly, silky smooth with good acidity, as well as sweet and rounded tannins.
VITICULTURE
The vines used to make this wine are an average of 25 years’ old, controlling the yield of the vines to a maximum of 4,500 Kg/Ha. This plot is located at an altitude of 950 m and its gradual ripening brings freshness, liveliness and complexity. Grapes picked by hand and placed in small plastic crates.
WINEMAKING
Selection of grapes on a dual purpose table: first clusters and then berries. Stemmed. Fermentation in stainless steel vats for 15 days, followed by ageing of 9 months in 60% French and 40% American oak, with an average age of between 1 to 3 years. The final step is minimum 6 months in the bottle.
FOOD PAIRING
Assorted canapes, oriental - spicy, pork, veal meat, chicken - turkey, game, lamb, offal, birds, hake, salmon and other oil-rich fish, sushi, sea bass, tuna, soft stews, flavored stews, scrambles and omelettes, mix of different tapas, fried fish, meat and sausages, fish paella rice, meat paella rice, risotto, meat and fish paella, thai rice, barbecue meat, pescado, barbacue of vegetables, gazpacho y salmorejo, cream of seafood, fish soup, chicken soup, asparagus cream, soup of onions, garlic soup, fruto di mare, bolognese, putanesca, basilisco, vegetables.
RECOMMENDATIONS
Recommended serving temperature: 16 C.
Spain
