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HARVEST AND VINE SELECTION

An early harvest following a cold and rainy winter, cool spring and hot summer. Optimal physiological development of the vines was aided by the rainfall in September and October.

ELABORATION AND FERMENTATION

After separating the grapes by variety, the temperature is controlled and reaches up to 28-29º. The devatting process is fast, and optimal levels of colour extraction can be observed. Ageing takes place in American oak barrels.

TASTING NOTES

This wine is maroon, of medium intensity, clean, bright and shows tear density. It has aromas of dark fruits like blackberries, and liquorice with sweet notes of nutmeg, cinnamon, vanilla and buns. In mouth, it is intense, with medium acidity and body, and well-integrated tannins. Black fruits and woody aromas can be detected in the aftertaste.

PAIRING

This 100 % Tempranillo pairs especially well with cold meats and soft cheeses, white meats like chicken, stewed rabbit, and blue fish. Serve between 16ºC and 18ºC.