THE HARVEST
The second variety on the estate to be picked is usually Tempranillo, the others come later. The varieties tend to be in excellent sanitary condition with no disease due to the terroir and privileged conditions on the estate. Grapes ripen at an optimum rate due to the lack of rain in the harvesting months in most years, wines are usually of excellent quality.
VINIFICATION
40% Tempranillo, 30% Merlot and 30% Syrah.The must is cold macerated at 8º C for four days before undergoing fermentation in 5,000-litre French oak casks at 28º C for seven days. Finally, the wine is macerated for 20 additional days.
THE AGEING
The wine is aged in French oak casks for 12 months, followed by another 12 months in the bottle.
TASTING NOTES
Colour: Dark cherry red colour.
Nose: Complex bouquet combining delicate floral aromas with complex notes of red berries.
Palate: Silky but powerful. Red fruit notes are persistent showing good acidity Full-bodied with a long lasting aftertaste.
Food matches: Smoked Idiazabal, Roquefort, cured Manchego, stews, meat dishes.
