The second variety on the estate to be picked is usually Tempranillo, the other comes 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.
60% Syrah and 40% Tempranillo. Following manual selection, the grapes are destemmed and crushed, and the must is cold pre-macerated at 7ºC for five days in a cooling chamber. It is then fermented in 5,000-litre temperature-controlled French oak casks.
The wine is placed in 225-litre French oak barrels, where it underwent malolactic fermentation. It is then left to age for another 12 months, followed by an additional eight months in the bottle.
Colour: A dark cherry red, with purple tones.
Nose: Bouquet combines intense mineral aromas with dark fruit and violets.
Palate: To the palate, it is strong and full-bodied, complex and elegant.
Food matches: Cured Manchego, cured Idiazabal, Roquefort, lamb cassoulet, grilled red meat, game.