It has balanced and elegant aromas, with ripe fruit, spices, moca and smooth smoked notes from its ageing process
It is impressive in the mouth, with balanced freshness and an intense spicy character. Well-bodied, mature, with fine and strong tannins and a persistent finish that allows us to perceive its complexity. It is a terroir red, the pride of the family, with great aging potential.
The grapes are hand-picked in 18 to 20 kilograms boxes, clusters are selected, then they are destemmed and after that the best grains are chosen. The must is cold-macerated for 3 to 5 days at 10°C to 12°C. Then it is fermented with selected yeast in 6,000 liters stainless steel tanks, with extraction works such as delestage and pressings. Once the alcoholic fermentation is finished, the wine is aged in new oak barrels where the malolactic fermentation takes place and it rests for 18 months. After the ageing, the wine is stabilized, filtered and bottled. It is stored in the winery for at least 12 months before release.
Deep ruby red, robust field blend with mahogany reflections.
Perfect to enjoy with special dishes such as roast rabbit with spinach and vegetables, or herby seared lamb.