100% Tempranillo.

Aromatic intensity on the nose. Red fruit predominates with spicy and delicate notes from its time in the barrel.

On the palate, it is very balanced and expressive. Persistent, with silky tannins and body.

The vineyards are situated in four different geodesic points of Ribera del Duero - La Aguilera, Baños de Valdearados, Peñaranda, Moradillo de Roa. La Aguilera is located in the area of the Valdevicente geodesic point at an altitude of 875 meters with sandy soils that impart finesse and freshness to the grape. Baños de Valdearados, at the Gallucazo geodesic point at 920 meters altitude, has a more clayey but very fresh soil, resulting in finer yet persistent tannins and great freshness. Peñaranda, at the Casqueras geodesic point at 940 meters altitude, has sandy calcareous soil with stones that give the wine muscle and silkiness, along with plenty of black and red fruit. Moradillo, at the Campejon geodesic point at 950 meters altitude, has clayey soil that attributes very fine and noble tannins.

Hand-harvested in boxes followed by a selection table. Made with Tinto Fino from vineyards located in the highest areas (880 to 950 meters). Alcoholic fermentation with daily manual pump-overs or punching down. Fermentation temperature between 24 and 26 ºC. Followed by malolactic fermentation in 500-liter barrels and concrete tanks. Aging in French and American oak barrels of 225 and 500 liters for 12 months and refined in concrete tanks. It stabilizes naturally without aggressive filtering before being bottled.

Pairs well with cured meats, assorted canapés, strong creamy cheese, cured and semi-cured cheeses, pork, chicken, poultry, salmon and other fatty fish, tuna, stews, scrambled eggs and omelets, fried fish (pescaíto frito), meat and sausages, seafood paella, meat paella, risotto, mixed paella, grilled meat, grilled fish, grilled vegetables, chicken broth, pasta with pesto sauce, Bolognese sauce, puttanesca sauce, vegetables.

Recommended serving temperature: 16 ºC.