Red and black fruit, sweet spices, flowers and smooth smoked notes from its ageing process. It is sharp and voluptuous in the mouth, with a balanced freshness as a result of its fruity and spicy character.
Clean and deep in the palate, with fine and smooth tannins and a long finish that allows us to perceive its complexity. It is a terroir wine, really distinctive red blend, very representative of the Arizu family.
Winemaking: The grapes are hand-picked in boxes from 18 to 20 kilograms, clusters are then selected and destemmed for further grains selection. The must is cold macerated for 3 to 5 days at a temperature from 10°C to 12°C. Then it is fermented with selected yeast in stainless steel tanks of 6,000 liter capacity with delestages and pressings. Once fermentation is finished, the wine is aged in new French oak barrels where malolactic fermentation occurs and then is matured for 16 to 18 months. Once the ageing is finished, the wine is stabilized, filtered and bottled. It is stored in the winery for at least 12 months before market release.
Deep violet reddish field blend with ruby reflections.
Ideal for enjoying with special dishes based on the best roast meats such as Kobe beef, Angus rib eye steak or Patagonia lamb gigot.