THE HARVEST

Regarding quality, red wines need to have a good acidity and aromatic intensity and therefore our high altitude vineyards in Toledo are critical. The large thermal contrast between night and day temperatures allows for the creation of good acidity and intense aromas during the cool nights.

VINIFICATION

The grapes are received and inspected upon arrival at the winemaking cellar and were pre-macerated for 24 hours. Afterwards, they are de-stemmed and crushed. Fermentation and maceration occurrs in stainless steel deposits over eight days at a controlled temperature, after which the tanks are emptied and the skins pressed. The next step is malolactic fermentation before finally being filtered and bottled.

THE AGEING

Following fermentation, the wine was aged in American and French oak for eight months, in a medium-high humidity cellar and at temperatures between 13-16º C. The barrel-ageing is followed by another six months minimum in the bottle.

TASTING NOTES

Colour: Intense, deep and elegant ruby colour.
Nose: Intense and complex aroma with hints of ripe fruits, sweet spices and balsamic notes.
Palate: Round, warm, with toasted nuances and pleasant tannins. Well balanced with a persistent and elegant finish.
Food matches: Roasted lamb and beef, stews, charcuterie and cured cheeses, such as Manchego and Roquefort.

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