An intense and complex nose with spicy, smoke and balsamic aromas (anise and eucalyptus standing out).
Medium-bodied, smooth and elegant on the palate. The wine is powerful, with great acidity and minerality, ensuring a long and lively finish.
The grapes for this wine come from old bush vines located in the villages of La Seca (with stony soils of quartzite) and Hornillos de Eresma (of sandy soils). The vines are of low yields of 3.000 Kg per hectare. We carry out an ecological viticulture in these vineyards, based on tillage, applying sulphur and maintaining the soil by planting different grains (such as barley). After a meticulous selection process in the vineyard, we harvest by hand collecting the grapes in cages of 20 kg, and carry out a second selection of grapes in the winery
The fermentation process takes place in French oak barrels of 500 and 228 litres. After the fermentation the wine ages for 10 months, being in constant contact with the lees due to the batonnage process.
Salted nuts, sausages, assorted canapes, oriental - spicy, soft cheese, strong cheese, fresh cheese, semi-cured cheese, cured cheese, blue cheese, goat cheese, pork, chicken - turkey, birds, hake, salmon and other oil-rich fish, sushi, smoked fish, sea bass, sardines, prawns, raw shells, cooked shells, large shellfish, octopus, tuna, fruit, 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, pescado, barbacue of vegetables, gazpacho y salmorejo, cream of seafood, fish soup, asparagus cream, fruto di mare, pesto, vegetables, lettuce and tomato salad, waldorft salad, salad with balsamic vinegar, salad with mayonnaise.
Recommended serving temperature: 8-10°C.